
014 422 317 2 fi 



ii . 

'l^' PEEVING AND MaNUPACTURING 



R32 
Copy 1 



SECRETS. 



GIVING PLAIN DIRECTIONS 



FOR 



PRESEhfli, (Aili, AID SfORIM 



AM. KINDS OF 



FRUITS AND VEGETABLES, 



AJVD FOR 



MANUFACTURING ALL KINDS OF FOREIGN AND 

DOMESTIC LIQUORS, HOME-MADE WINES, 

AND SUMMER BEVERAGES. 



NEW YORK : 
FR^NK M. REED, r»XJ13LISHER. 

^ F^ 



PRESERVING AND MANUFACTURING 



SECRETS. 



GIVING PLAIN DIRECTIONS 



For Preserving, Canning, and Storeing all kinds of 
Fruits and Vegetables, and for Manufacturing 
all kinds of Foreign and Domestic 
Liquors, Home made Wines 
and Summer Bev- 
erages, 



NEW YORK. 



^^OFCa; 



FRANK M. REED, 'Q:^C0PYR13HT'^'^' 

■^ 1875 .. ^ 

PUBLISHER. -^ MO.- ■' ^ 



\^c,.:-,-<^ 






CENTS. 

Tlie model L,e iter- Writer 15 

Old Secrets and Tiew Discoveries 50 

Preserving: and Manufacturing' Secrets 50 

Housctvife's Treasure 30 

Educating: tlie Horse 25 

tiife in tlie Back Woods 20 

•riie American Spliiux ". 25 

Courtsbip and Marriage 15 

Lteisure-Hour W^orlt for Liadies 20 

Every I.ady Her Own Dressmaker 30 

Health Hints. A Book on Beauty 50 

'rhe Amateur's Guide to Magic and Mystery , 25 

Tf apoleon's Oracul um 15 

Ventriloquism (with Instructions for Making the Magic Whistle) 15 

liOve and Courtsliip Cards 30 

An Easy Road to Fortune • 50 

The Eover's Companion 25 

Magic Photographs, or Spirit Pictures 30 

Magic Trick Cards 25 

Magic Dial for Secret Correspondence 25 

The Black Art Fully Exposed and Laid Bare 25 

How to Write Short-Hand 25 

Howr to Talk and Debate 15 

HoTV to Entertain a Social Party 25 

Shadow^ Pantomime of Mother Goose 30 

Swimming and Skating. A Guide for Learners 20 

Spectral Illusions. A New Method of Showing Ghosts 50 

Singing Made Easy 20 

The Happy Home Songster 20 

The Fireside Songster 20 

Howr to Woo and How^ to Win 15 

Our Boys' and Girls' Favorite Speaker ^ , 20 

The Complete Fortune-Teller and Dream Book 15 

The Dancer's Guide and Bail-Room Companion 25 

Hoiv to Behave. A Guide to True Politeness 15 

Kiaughing Gas. With Comic Illustrations 25 

Salt, Pepper and Mustard. A Book of Fun 20 

The Jolly Joker's Game-Bag. A ComicBook 15 

Secrets for Farmers , 30 

The Sw^indlers of America : Who They Are, and How They Work 25 

The Common-Sense Cook-Book 20 

Robinson Crusoe. Profusely Illustrated 30 

The Home Chemist and Perfumer 20 

25 First-Class Photographs for $1, or lO for 50 

30 Artistic Gem Chromos for $1, or 12 for 50 



A BEAUTIFULLY ILLUSTRATED CATALOGUE FEEE. 



Address FR^ISTK 1^. REED, 

139 EIGHTH STREET, XEW^ YORK. 



THIS BOOK IS 

Entered according to Act of Congress, in the year 1874, by 

F. M. EEED, 

in the Office of the Librarian of Congress, at Washington, D. C. 



PRESERVING SECRETS. 



To PreserTe Egg's. — i. For each patent pail full of water 
put in one pint of fre'sh slaked lime, and I pint of common salt, 
mix well, fill your barrel about half iull of this fluid, then with a 
dish, let your fresh eggs down into this, and they will settle down 
right side up with care every time, and we can assure any one who 
will try it, that they will keep any reasonable length of time without 
any further care then to keep them covered with the fluid. Eggs 
may be laid down in this way any time after June, — 2, Eggs may 
be preserved by keeping them buried in salt, or dipping them dur* 
ing two or three seconds in boiling water. The white of the egg 
then forms a kind of membrane, which envelops the interior, and 
defends it from the air. — 3. The week before going to sea, on a 
four month's voyage, I gathered in sixty dozen eggs for cabin sea- 
stores, taking especial pains to prove every egg of the lot a good 
one; besides, I got them from my farmer friends, and knew they 
were all fresh. Then I fixed them for keeping, by taking five or six 
dozen at a time in a basket, and dipping them about five seconds in 
the cook's "copper" of boiling water. After scalding, I passed the 
eggs through a bath, made by dissolving about five pounds of the 
cheapest brown sugar in a gallon of water, and laid them out on the 
galley floor to dry. Then I had my sixty dozen eggs sugar-coated. 
I packed them in charcoal dust instead of salt; I tried salt ten years, 
and I dont believe it preserves eggs a mite. The steward had strict 
orders to report every bad egg he should find. During the voyage 
he brought three, not absolutely spoiled, but a little old like. All 
the others, or what was left of them, were as fresh when we came 
in as they were when I packed them away. — 4. A Parisian paper 
recommends the following method for the preservation of eggs: Dis- 
solve four ounces of beeswax in eight ounces of warm oHve oil, in 
this put the tip of the finger and anoint the egg all round. The oil 
will immediately be absorbed, and the shells and pores filled up by 
the wax. If kept in a cool place the eggs, after two years, will be 
as good as if fresh laid. — 5. Take of quickhme one pound; salt, one 



4 Preserving Secrets, 

pound; saltpetre, three ounces; water one gallon. It is necessary 
that the solution be boiled ten or fifteen minutes, and when cold put 
in the eggs, small end downward, using a vessel lined with lead, and 
placing in a cold but dry cellar. — 6. Dip them into a solution of 
gun-cotton, (collodion), so as to exclude the air from the pores of 
the shell; or the collodion may be applied with a brush. — 7. A 
writer recommends the dissolving of gum shellac in alcohol, when 
the mixture may be applied with a common paint-brush. When dry, 
pack in bran, points downward. Eggs so preserved will keep a very 
long time. When about to be used, the varnish may be washed off. 
— 8, Get a good sweet wooden box, put about an inch of salt on the 
bottom ; take sweet grease of any kind, lard or drippings, rub the 
eggs all over with it and put them, the little end down, in the salt ; 
then spread a layer of salt and then add more eggs. — 9. Pack the 
esfffs in a cask, with the smaller ends downward ; and fill up the 
cask with melted tallow. This method is practiced very extensively 
in Russia and in other parts of Europe, and is generally successful. 
— 10, Keep them at the temperature of 40'' or less in a refrigerator. 
Specimens had been exhibited, which were fourteen months old, 
and still perfectly fresh and sweet. — 1 1. Apply with a brush a so- 
lution of gum arable to the the shells, or immerse the eggs therein; 
let them dry, and afterwards pack them in dry charcoal dust. This 
prevents their being affected by any alterations of temperature. — 
12. Of all the materials that have been recommended for this pur- 
pose, water glass, or silicate of soda, is the most effectual and least 
objectionable. 

To Preserve Apples. — i. By selecting the best of fruit, and 
carefully enveloping each specimen separately in paper so that the 
air cannot pass through, the time of keeping in a sound and eatable 
condition can be greatly prolonged. After covering each apple with 
paper, select a light wooden box and cover it on the inside, or out- 
side, with paper either before, or after putting in the fruit, as the 
case may be. Those persons who are desirous of preserving a small 
quantity of apples will be amply repaid for their trouble by trying 
the above experiment. The fruit should not be disturbed after 
packing until the box is opened at the time the fruit is to be eaten. 
— 2. A layer of dry sawdust was sprinkled at the bottom of the box, 
and then a layer of apples placed in it so that they did not touch 
each other. Upon these were placed a little layer of sawdust, and 
so on until the box was filled. The boxes, after being packed in 
this way, were placed on the wall in the cellar, up from the ground, 
where they kept, perfectly retaining their freshness and flavor, until 
brought out. — 3. Apples for keeping should be laid out on a dry 
floor for three weeks. They then may be packed away in layers. 



Preserving Secrets, c 

with dry straw between them. Each apple should be rubbed with 
a dry cloth as it is put away. They should be kept in a cool place, 
but should be sufficiently covered with straw to protect them from 
frost. They should be plucked on a dry day. They also keep if 
packed in dry sand. — 4. An excellent method for preserving apples 
through the winter is to put them in barrels or boxes, surrounding 
each apple with some dry mould or gypsum (plaster of Paris)— not 
the calcined used for casts, models, etc.— and keep in a dry cool 
outhouse. 

To Preserve Peaches.— Take moderate sized peaches be- 
fore they are quite ripe, cut a small sut in the end and take out the 
stone, set them to boil in cold water, and let them remain till about 
half done, then throw them into an earthen pan containing cold 
water. The next day put them into a preserving-pan, with as much 
of the syrup (prepared as above) as will cover them, let them boil 
for five minutes, then lay them aside till next day in an earthen-ware 
pan; boil them three days successively in the same syrup, which at 
the end of that time ought to be rather thicker than honey; if it does 
not appear to be so, boil it until it is thick enough. 

To Preserve Green Grapes.— The grapes must not be 
too old; the best time is just before the seed begins to harden. 
They are after being picked and freed from stems, put into bottles 
(strong wine, or champagne bottles are best) so as nearly to fill the 
latter. These are then filled with fresh and clean water. After this 
they are all placed in a large kettle, partially filled with cold water, 
and the temperature raised nearly to the boiling point. The water 
in the bottles expands by the heat, and part is driven out. As soon 
as sufficiendy heated, they are taken off, enough water poured out 
of each bottle to merely allow a well-fitdng cork to be pressed in 
tightly. After being corked they are sealed up with sealing-wax 
or common beeswax. As the bottles cool down a partial vacuum 
is left in the neck of each. Grapes thus preserved have kept for 
years in this climate, where canned fruit almost invariably spoils 
during the hot summers. They can at any time be opened and 
prepared like fresh grapes, no difference will be found in the taste. 
It is better to use the water, also, in which they were kept, as it 
contains a large per centage of tartaric acid, which gives them the 
pleasant sour taste. 

To Preserve Tomatoes.— Take of good ripe tomatoes, such 
a quantity as you wish to preserve, pare them, cut them in quarters, 
(if large ones,) place them in a stew pan with a little water, so they 
will not burn; being a very juicy fruit, they require to be cooked 
until the juice is nearly all out; then add white sugar — one pound 
to each pound of fruit; cook slowly one-half hour. 



6 Preserving Secrets, 

To Preserve Green Peas. — When full grown, but not old, 
pick and shell the peas. Lay them on dishes or tins in a cool oven, 
or before a bright fire; do not heap the peas on the dishes, but 
merely cover them with peas, stir them frequently, and let them dry 
very gradually. When hard let them cool, then pack them in stone 
jars, cover close, and keep them in a very dry place. When re- 
quired for use, soak them for some hours in cold water, till they 
look plump before boiling; they are excellent for soup. 

To Have Oreeii Corn the Year Round. — Gather it 
with the husks on, put in the bottom of a clean barrel some salt, 
proceed and fill the barrel as with pork, a layer of corn, then a layer 
of salt; when full, put on a large stone for pressure, add a little 
pickle of salt and water. Set the barrel in a cool place in the cellar, 
do not let it freeze, and it will keep perfect a year or more. When 
you wish to use it, take of the husks, soak it twenty hours in cold 
water, boil it and eat. Some days in February you can eat succo- 
tash and laugh at the storm. For this purpose, Stowell's Evergreen 
is best, but any good sweet corn will do. Used in this way, it can 
be enjoyed, as it is never hurtful. 

To Preserve Cherries. — To a pound of cherries, allow 
three quarters of a pound of fine loaf-sugar; carefully stone them, 
and as they are done throw part of the sugar over them; boil them 
fast with the remainder of the sugar, till the fruit is clear and the 
syrup thick. Take off the scum as it rises. 

To Preserve Meat. — Place in large earthenware pans, put- 
ting clean heavy stones on it, and covering it with skim milk; the 
milk will become sour, of course, but may afterward serve as food 
for pigs, and the meat will be found to have kept its natural primi- 
tive freshness, even after eight or ten days. This is a German me- 
thod, and may answer where the ice house or spring house is 
wanting, and where the skim milk is plenty. 

To Peserve Meat with Phenyl Paper.— This article 
would be useful for packing meat and other substances liable to 
decay. It can be prepared by fusing five parts stearic acid at a 
gentle heat, mixing well with two parts carbolic acid and five parts 
melted paraffine, and stirring until the whole has become solid, and 
applying in the same manner as wax paper is made. 

To Keep Beans tresh lor Winter. — Procure a wide 
mouthed stone jar, lay on the bottom of it some freshly pulled 
French beans, and over them put a layer of salt; fill the jar up in 
this manner with alternate layers of beans and salt. The beans need 
not all be put in at the same time, but they are better if the salt be 
put on while they are quite fresh. They will keep good all through 



Preserving Secrets. 7 

the winter. When going to use them, steep for some hours in 
fresh cold water. 

To keep Iresh Butter in Suitiiiier. — A simple mode 
of keeping butter in warm weather, where ice is not handy, is to 
invert a common flower pot over the butter, with some water in 
the dish in which the butter is laid. The orifice in the bottom may- 
be corked or not. The porousness of the earthenware will keep the 
butter cool. It will be still cooler if the pot be wrapped with a wet 
cloth. Not the porosity of the earthenware, but the rapid abstrac- 
tion of heat by external evaporation causes the butter to become 
hard. 

To keep Swet. — Suet may be kept a year, thus: Choose the 
firmest and most free from skin or veins, remove all traces of these, 
put the suet in the saucepan at some distance from the fire, and let 
it melt gradually; when melted pour it into a pan of cold spring- 
water; when hard, wipe it dry, fold it in white paper, put it in a 
linen bag, and keep it in a cool, dry place; when used, it must be 
scraped, and it will rtiake an exellent crust with or without butter. 

Keepings Veg-etables. — Sink a barrel two-thirds of its depth 
into the ground (a box or cask will answer a better purpose); heap 
the earth around the part projecting out of the ground, with a slope 
on all sides; place the vegetables that you desire to keep in the 
vessel; cover the top with a water tight cover; and when winter sets 
in, throw an armful of straw, hay, or something of that sort, on the 
barrel. If the bottom is out of the cask or barrel, it will be better. 
Cabbage, celery, and other vegetables, will keep in this way as fresh 
as when taken from the ground. The celery should stand nearly 
perpendicular, celery and earth alternating. Freedom from frost, 
ease of access, and especially freshness, and freedom from rot, are 
the advantages claimed. 

To keep Grapes.- 1. They must not be too ripe. Take oft 
any imperfect grapes from the bunches. On the bottom of a keg 
put a layer of bran that has been well dried in an oven, or in the sun. 
On the bran put a layer of grapes, with bran between the bunches, 
so that they may not be in contact. Proceed in the same way with 
alternate layers of grapes and bran, till the keg is full ; then close 
the keg so that no air can enter. — 2. In a box first lay a paper, then 
a layer of grapes selecting the best bunches and removing all im- 
perfect grapes, then another paper, then more grapes, and so until, 
the box is full ; then cover all with several folds of paper or cloth. 
Nail on the lid, and set in a cool room where it will not freeze. I: 
use small boxes, so as not to disturb more than I want to use in; a; 
week or so. Give each bunch plenty of room so they will not 
crowd, and don't use newspapers. Some seal the stems with seal- 



8 Preserving Secrets. 

ing wax and wrap each bunch by itself, but I get along without 
that trouble. The grapes should be looked to several times during 
the winter. Should any mould or decay, they should be removed 
and the good ones again repacked. By this means I have had, with 
my pitcher of cider and basket of apples, my plate of grapes daily, 
besides distributing some among my friends and the sick of the 
neighborhood. — 3. (Chinese Method.) It consist in cutting a cir- 
cular piece out of a ripe pumpkin or gourd, making an aperture 
large enough to admit the hand. The interior is then completely 
cleaned out, the ripe grapes are placed inside, and the cover replac- 
ed and pressed in firmly. The pumpkins are then kept in a cool 
place — and the grapes will be found to retain their freshness for a 
very long time. We are told that a very careful selection must be 
made of the pumpkin, the common field pumpkin, however, being 
well adapted for the purpose in question. 

Keepings Frwit. — Have your cellar or fruit-room neither too 
dry nor too moist. This is indispensable. If, moist, your fruit will 
rot; if dry it will shrink. If you are incredulous about this, set your 
fruit in*your dwelling- room, or where there is a high, dry tempera- 
ture. This will satisfy you as to the shrinking. Dampen a bin or 
barrel, and keep so for awhile, (with the fruit in it), and you will 
need no more urging. The "course between," as the old adage 
has it, is the right way. I know we are apt to have our hobbies 
and go to extremes. The course between is not always relished. 
But facts are facts, and they are not only stubborn, but they will 
always remain so. Fruit must be put where there is not sufificient 
moisture to rot it, as an excess will surely do. On the other hand, 
the dry must be avoided, or there will be shrinking and a dry fruit. 
This is as common an experience as life itself Open bins, unless the 
cellar or fruit-room be very damp, will dry the fruit. This is gen- 
erally so. Open barrels are less affected in this way, but still af- 
fected. The best way is to close your barrel after the fruit has 
passed through it sweating, which it will do in a few days, and leave 
a small open space, say a couple of apertures accross the head -of 
the barrel, of half an inch or less in diameter. Or, you are pretty 
safe (in the case of apples, which are more particularly referred to 
to head up tight, after the sweating operation has gone through 
with, and the fruit is again dry. This we have found eminently 
successful. We have found some mold where the barrel was closed 
as soon as filled, the fruit getting moist, (sweating) and the moisture 
instead of passing off by the vent, had to be absorbed by the wood 
of the barrel. But before this is done mischief will be wrought. 
Still we have known cases of clear exceptions. But this will not 
do; we want cases without exceptions, without doubt; we want to 



Preserving Secrets. 9 

save our fruit beyond peradventure. And we can in the way we 
have described. As to temperature, this cannot be too low, provid- 
ing it does not freeze the fruit. And uniformity is almost as im- 
portant as depression of heat. These two are the vital and impor- 
tant points. Kept at the freezing point, or just out of its range, 
there will be little change in the fruit, either to rot or to mature. 
An apple can thus be kept "green" the winter through— for aught 
we know any apple, but certainly the winter fruit. We have it, 
therefore, in our power, to ripen or not as we like, and this is quite 
an advantage; to avail ourselves of it any winter with the greatest 
of interest, and a most decided advantage. We could not well do 
without it. We keep cold the one part of our cellar, that contain- 
ing the spring fruit. Frost sometimes steals upon us, but we perniit 
it to steal gradually out again; for the world we would not hurry it, 
for that would spoil our fruit. When once frosted we permit it to 
remain so as long as we can, for that it is a safe keeping so long as it 
lasts. A little iresh air seems to be a benefit. It is hardly our ex- 
perience, however, as conlined fruit, where the air is not danip or 
mold infected ; where it is pure, some from the slight evaporation of 
the fruit, particularly apples, have always kept well with us so far 
as we have experimented. Still we see no harm from a change of 
atmosphere of our room. We therefore, when the air is not damp, 
occasionally raise our windows a little, or when the temperature is 
the same as that of the cellar, or a little lower. Rashness here is fatal. 
If the air without should be warm and a south wind blow, with the 
windows raised there will be such a change as will seriously affect 
the fruit. The cold air will be driven out of the cellar or Iruit-room. 
Rather let the cold air in severely. But uniformity, with a little fresh 
air occasionally, is what is wanted. 

Storeing^ Potatoes. — Potatoes should not be exposed to the 
sun and light any more than is necessary to dry them after digging 
them from the hill. Every ten minutes of such exposure, especial- 
ly in the sun, injures their edible qualities. The flesh is thus 
rendered soft, yellowish or greenish, and injured in flavor. Dig them 
when dry, and put them in a dark cellar immediately and keep 
them there till wanted for use, and there would not be so much fault 
found about bad quality. This is also a hint to those grocers and 
marketmen who keep their potatoes in barrels in the sun — that is, 
if they wish to furnish their customers with a good article. 

To keep Potatoes Ironi Sprouting.— To keep potatoes 
intended for the use of the table from sprouting until new potatoes 
grow, take boiling water, pour into a tube, turn in as many potatoes 
as the water will entirely cover, then pour off all the water, handle the 
potatoes carefully, laying up in a dry place on boards, only one layer 



10 Preserving Secrets. 

deep, and see if you do not have good potatoes the year round, 
without hard strings and watery ends caused by growing. 

Bacon. — The reputation of the Hampshire bacon is owing entirely 
to the care with which it is cured. The hogs, which are fatted on 
peas and barley meal, are kept fasting for twenty-four hours at least 
before they are killed; they are used as gently as possible in the act 
of killing, which is done by inserting a long-pointed knife into the 
main artery which comes from the heart. The hair is burnt off with 
lighted straw, and the dirty surface of the skin scraped off. The 
carcass is hung up after the entrails have been removed, and the next 
day, when the meat has become quite cold, it is cut up into flitches. 
The spareribs are taken out, and the bloody veins carefully remov- 
ed; the whole is then covered with salt, with a small quantity of 
saltpetre mixed with it. Sometimes a little brown sugar is added, 
which gives a pleasant sweetness to the bacon. The flitches are laid 
on a low wooden table, which has a small raised border at the lower 
end. The table slants a little, so as to let the brine run off into a 
vessel placed under it, by a small opening in the border at the lower 
end. The flitches are turned up and salted every day; those which 
were uppermost are put under, and in three weeks they are ready 
to be hung up to dry. Smoking the bacon is no longer as common 
as it used to be, as simply drying in the salt is found sufficient to 
make it keep. Those who from early association like the flavor 
given by the smoke of wood burn sawdust and shavings in a smoth- 
ered fire for some time under the flitches. When they are quite 
dry they are placed on a board rack for the use of the family, or 
are packed with wheat chaff into chests till they are sold. The 
pratice of cutting the hogs into pieces and pickling them in a vat, 
being attended with less trouble, is very generally preferred when 
there is only a sufficient number of hogs killed to serve the farmer's 
family; but flitches of bacon well cured are more profitable for sale. 
Corn-fed bacon is at least equal if not superior to the barley-fed, 
which is considered the prime article in England. 

To Cure Beef. — Cut up the beef, and weigh and bulk it up, 
sprinkling a little salt over it, and let it lay ten or twelve hours, 
then pack it down in the barrel. To one hundred pounds of beef 
take one quart of salt, three and one half pints of molasses, one 
tablespoonful of saltpetre. Put all this into sufficient water to cover 
the beef; boil and pickle, and skim oft" all the scum, and when cold 
pour it over the beef, and weigh it down. Keep the beef covered 
with the pickle. 

To Cure Hams. — i. Take 2^ pounds sugar, 7 3fcs. coarse 
salt, 2 oz. saltpetre and 4 gallons water, boil together and put on cool 
to 100 pounds of meat. Let the meat lie in the pickle eight weeks. 



Preserving Secrets. Ii 

— 2. To a cask of hams, say from 25 to 30, after having packed them 
closely and sprinkled them slightly with salt, I let them lie thus for 
3 days; then make a brine sufficient to cover them, by putting salt 
into clear water, making it strong enough to bear up a sound Qgg 
or potato. Then add ^ ib. of saltpetre, and a gallon of molasses; 
let them lie in the brine for 6 weeks — they are then exactly right. 
Then take them up and let them drain; then while damp, rub the 
flesh side and the end of the leg with finely pulverized black, red, 
or cayenne pepper; let it be as fine as dust, and dust every part of the 
flesh side, then hang them up and smoke. You may leave them 
hanging in the smokehouse or other cool place where the rats can- 
not reach them, as they are perfectly safe from all insects 

To Cure Heat.— To one gallon of water add one and a half 
pounds of salt, half a pound of sugar, half an ounce of saltpetre; 
half an ounce of potash. In this ratio the pickle to be increased to 
any quantity desired. Let these be boiled together until all the dirt 
from the sugar rises to the top and is skimmed off Then throw it 
into a tube to cool, and when cold pour it over your beef or pork, 
to remain the usual time, say four or five weeks. The meat must 
be well covered with pickle, and should not be put down for at least 
two days after killing, during which time it should be slightly 
sprinkled with powdered saltpetre, which removes all the surface 
blood, etc., leaving the meat fresh and clean. Some omit boiling 
the pickle, and find it to answer well ; though the operation of boil- 
ing purifies the pickle by throwing off the dirt always to be fourtd 
in salt and sugar. If this recipe is properly tried it will never be 
abandoned. There is none that surpasses it, if 50 good. 

To PickBe Onions. — Have the onions gathered when quite 
dry and ripe, and with the fingers take off the thin outside skin, 
then with a knife remove one more skin, when the onion will look 
quite clear. Have ready some very dry bottles or jars, and as fast 
as the onions are peeled put them in. Pour over sufficient cold 
vinegar to cover them, add two teaspoonfuls of allspice and two 
teaspoonfuls of black pepper, taking care that each jar has its share 
of the latter ingredients. Tie down with bladder, and put them in 
a dry place, and in a fortnight they will be fit for use. This is a 
most simple receipt, and very delicious, the onions being nice and 
crisp. They, should be eaten within si.K or eight months after be- 
ing done, as the onions are liable to become soft. 

To Pickle Gherkins. — Steep them in strong brine for a 
week, then pour it off, heat it to the boiling point, and again pour 
it on the gherkins; in 24 hours drain the fruit on a sieve, put it into 
wide-mouthed bottles or jars, fill them up with strong pickling 
vinegar, boiling hot, bung down immediately, and tie it over with 



12 Preserving Secrets. 

bladder. When cold, dip the corks into melted bottle wax. Spice 
is usually added to the bottles, or else steeped in the vinegar. 

^^ In a similar way are pickled, onions, mushrooms, cucumbers, 
walnuts, samphires, green gooseberries, cauliflowers, melons, bar- 
berries, peaches, lemons, tomatoes, beans, radish pods, codlins, red 
cabbage, (without salt, and with cold vinegar,) beet-root, (without 
salting,) garlic, peas, etc., etc., observing that the softer and more 
delicate articles do not require so long soaking in brine as the hard- 
er and coarser kinds, and may be often advantageously pickled by 
simply pouring very strong pickling vinegar over them, without 
applying heat. 

To Pickle Green Corn. — When the corn is a little past 
the tenderest roasting ear state, pull it; take off one thickness 
of the husk, tie the rest of the husk down at the silk end in a close 
and tight manner; place them in a clean cask or barrel compactly 
together, and put on brine to cover the same of about two-thirds 
the strength of meat pickle. When ready to use in winter, soak in 
cold water over night, and if this does not appear sufficient, change 
the water and freshen still more. 

Mixed Pickles. — ^Take half a pint of half-grown French beans, 
as nearly of the same size as possible, a dozen gherkins, each from 
two to three inches long, a small green cucumber cut into slices 
about half an inch thick; put these into a pan of brine, strong 
enough to float an ^gg. Let them lie for three days, stirring them 
each day, then place them in an enameled preserving pan, with 
vine leaves under and over them, pour in the brine in which they 
have been steeped, and cover them closely to prevent the steam es- 
caping; set them over a slow fire, but do not allow them to boil; 
when they become a green color, drain them through a sieve and 
let them remain till the other ingredients are ready. Pull a small 
white cauliflower into branches, and lay it in strong brine, together 
with half a pint of onions, the size of marbles, peeled, a dozen fresh 
chities (scarlet,) or a few scarlet capsicums; let them remain three 
or four days, then arrange them in pickle bottles with the green 
pickles already done interpersed in a tasteful manner through them. 
Boil as much good vinegar as will be sufficient to fill up the bottles, 
with some whole allspice, white pepper, bruised ginger, mace, mustard 
seed, and slices of horseradish. When the vinegar tastes very strong 
of these spices, strain it carefully (unless they have been tied in a 
bag as already recommended). Let the vinegar stand till cold, then 
fill the bottles and cork securely. 

To Can Tomatoes. — The most thorough and reliable mode 
of canning tomatoes is as follows: They are just sufficiently steam- 
ed, not cooked, to scald or loosen the skin, and are then poured 



Preserving Secrets. 13 

upon tables and the skin removed, care being taken to preserve the 
tomato in as soHd a state as possible. After being peeled, they are 
placed in large pans, with false bottoms perforated with holes, so as 
to strain off the liquid that emanates from them. From these pans 
they are carefully placed by hand into the cans, which are filled as 
solidly as possible — in other words, all are put in that the can will 
hold. They are then put through the usual process and hermetic- 
ally sealed. The cans when opened for use, present the tomato 
not only like the natural vegetable in taste and color, but also 
in appearance; and moreover, when sealed, they are warranted 
to keep in any climate, and when opened, will taste as natural as 
when just plucked from the vine. 

To Can Peaches. — Pare and half your peaches. Pack them 
as closely as possible in the can without any sugar. When the can 
is full, pour in sufficient pure cold water to fill all the interstices 
between the peaches, and reach the brim of the can. Let stand 
long enough for the water to soak into all the crevices — say six 
hours — then pour in water to replace what has sunk away. Seal 
up the can, and all is done. Canned in this way, peaches retain 
all their freshness and flavor. There will not be enough water in 
them to render them insipid. If preferred, a cold syrup could be 
used instead of pure water, but the peaches taste most natural with- 
out any sweet. 

To Can Fruit. — The principle should be understood, in order 
to work intelligently. The fruit is preserved by placing it in a 
vessel from which the external air is entirely excluded. This is ef- 
fected by surrounding the fruit by liquid, and by the use of heat to 
rarify and expel the air that may be entangled in the fruit or lodged 
in its pores. The preservation does not depend upon sugar, though 
enough of this is used in the liquid which covers the fruit to make 
it palatable. The heat answers another purpose; it destroys the 
ferment which fruits naturally contain, and as long as they are kept 
from contact with the external air they do not decompose. The 
vessels in which fruits are preserved are tin, glass and earthenware. 
Tin is used at the factories where large quantities are put up for 
commerce, but is seldom used in famiUes, as more skill in soldering 
is required than most persons possess. Besides, the tins are not 
generally safe to use more than once. Glass is the preferable ma- 
terial, as it is readily cleaned and allows the interior to be frequent- 
ly inspected. Any kind of bottle or jar that has a mouth wide 
enough to admit the fruit and that can be securely stopped, posi- 
tively air-tight — which is much closer than water-tight — will answer. 
Jars of various patterns and patents are made for the purpose, and 
are sold at the crockery and grocery stores. These have wide 



14 Preserving Secrets. 

mouths, and a glass or metallic cap which is made to fit very tightly 
by an India-rubber ring between the metal and the glass. The 
devices for these caps are numerous, and much ingenuity is dis- 
played in inventing them. We have used several patterns without 
much difference in success, but have found there was some differ- 
ence in the facility with which the jars could be opened and closed. 
The best are those in which atmospheric pressure helps the seal- 
ing, and where the sole dependence is not upon screws or clamps. 
To test a jar, light a slip of paper and hold it within it. The heat 
of the flame will expand the air and drive out a portion of it. Now 
put on the cap; when the jar becomes cool the air within will contract, 
and the pressure of the external air should hold the cover on so firmly 
that it cannot be pulled off without first letting in air by pressing 
aside the rubber or by such other means as is provided in the con- 
struction of the jar. When regular fruit jars are not used, good 
corks and cement must be provided. Cement is made by melting 
I yl oz. of tallow with I ib. rosin. The stiffness of the cement may 
be governed by the use of more or less tallow. After the jar is 
corked, tie a piece of stout drilling over the mouth. Dip the cloth 
on the mouth of the jar inta, the melted cement, rub the cement on 
the cloth with a stick to break up the bubbles, and leave a close 
covering The process. Everything should be in readiness, the 
jars clean, the covers well fitted, the fruit picked over or otherwise 
prepared, and cement and corks, if these are used, at hand. The 
bottles or jars are to receive a very hot liquid, and they must be 
gradually warmed beforehand, by placing warm water in them, 
to which boiling water is gradually added. Commence by making 
a syrup in the proportion of a pound of white sugar to a pint of 
water, using less sugar if this quantity will make the fruit too sweet. 
When the syrup boils, add as much fruit as it will cover, let the fruit 
heat in the syrup gradually, and when it comes to a boil ladle it into 
the jars, or bottles which have been warmed as above directed. Put 
in as much fruit as possible, and then add the syrup to fill up all the 
interstices among the fruit; then put on the cover or insert the 
stopper as soon as possible. Have a cloth at hand dampened in 
hot water to wipe the necks of the jars. When one lot has been 
bottled, proceed with more, adding more sugar and water if more 
syrup is required. Juice fruits will diminish the syrup much less 
than others. When the bottles are cold, put them away in a cool, 
dry, and dark place. Do not tamper with the covers in any way. 
The bottles should be inspected every day for a week or so, in 
order to discover if any are imperfect. If fermentation has com- 
menced, bubbles will be seen in the syrup, and the covers will be 
loosened. If taken at once, the contents may be saved by thoroughly 
reheating. — Another way is to prepare a syrup and allow it to cool. 



Preserving Secrets. 15 

Place the fruit in bottles, cover with the syrup and then set the bottles 
nearly up to their rims in a boiler of cold water. Some wooden 
slats should be placed at the bottom of the boiler to keep the bot- 
tles from contact with it. The water in the boiler is then heated 
and kept boiling until the fruit in the bottles is thoroughly heated 
through, when the covers are put on, and the bottles allowed to cool. 
It is claimed that the flavor of the fruit is better preserved in this 
way than by the other. What may be Preserved. — All the fruits 
that are used in their fresh state or for pies, etc., and Rhubarb, or 
Pie-plant, and Tomatoes. Green Peas, and Corn, cannot be read- 
ily preserved in families, as they require special apparatus. Straw- 
berries. Hard-fleshed sour varieties, such as the Wilson, are better 
than the more delicate kinds. Directions for these, as well as for Rasp- 
berries, will be found elsewhere. . Currants need more sugar than 
the foregoing. Blackberries and Huckleberies are both very satis- 
factorily preserved, and make capital pies. Cherries and Plums 
need only picking over. Peaches need peeling and quartering. 
The skin may be removed from ripe peaches by scalding them in 
water or weak lye for a few seconds, and then tranferring them to 
cold water. Some obtain a strong peach flavor by boiling a few 
peach meats in the syrup. We have had peaches keep three years, 
and were then better than those sold at the stores. Pears are pared 
and halved, or quartered, and the core removed. The best, high- 
flavored and melting varities only should be used. Coarse baking 
pears are unsatisfactory. Apples. Very few put up these. Try 
some high-flavored ones, and you will be pleased with them. 
Quinces. There is a great contrast between quinces preserved in 
this way and those done up in the old way of pound for pound. 
They do not become hard, and they remain of a fine light color. 
Tomatoes require cooking longer than the fruits proper. 

Drying* Fruit. — When much fruit is dried, it is necessary to 
have a house for the pupose. Small quantities should be so ar- 
ranged as to be placed near the kitchen fire when taken in at night 
or during stormy days. Those who have hot-bed sash, can easily 
arrange a drying apparatus which will dry rapidly and at the same 
time keep off insects. A hot-bed frame with a bottom to it, and 
raised above the ground, makes a capital drying box. The sash 
should be elevated at one end to allow the moisture to pass off, 
covering the opening with netting. 

To ©ry Apples. — The most general method adopted in dry- 
ing apples is, after they are pared, to cut them in slices, and spread 
them on cloths, tables, or boards, and dry therp out-doors. In clear 
and dry weather this is, perhaps, the most expeditious and best 
way; but in cloudy and stormy weather this way is attended with 



1 6 Preset ving Secrets. 

much inconvenience, and sometimes loss, in consequence of the 
apples rotting before they dry. To some extent they may be dried 
in this way in the house, though this is attended with much incon- 
venience. The best method that I have ever used to dry apples is 
to use frames. These combine the most advantages with the least 
inconvenience of any way, and can be used with equal advantage 
either in drying in the house or out in the sun. In pleasant weather 
the frames can be set out-doors against the side of the building, or 
any other support, and nights, or cloudy and stormy days, they can 
be brought into the house, and set against the side of the room near 
the stove or fire-place. Frames are made in the following manner: 
Two strips of board, 7 feet long, 2 or 2 ^ inches wide — two strips 
3 feet long, i yi inches wide, the whole ^ of an inch thick — nail the 
short strips across the ends of the long ones, and it makes a frame 
7 by 3 feet, which is a convenient size for all purposes. On one of 
the long strips nails are driven 3 inches apart, extending from the 
top to the bottom. After the apples are pared, they are quartered 
and cored, and with a needle and twine, or stout thread strung into 
lengths long enough to reach twice across the frame; the ends of 
the twine are then tied together, and the strings hung on the nails 
across the frame. The apples will soon dry so that the strings can 
be doubled on the nails, and fresh ones put on or the whole of them 
removed, and others put in their place. As fast as the apples be- 
come sufficiently dry they can be taken from the strings, and the 
same strings used to dry more on. If larg^ apples are used to dry, 
they can be cut in smaller pieces. Pears and quinces and other 
fruits that can be strung, may be dried in this way. 

To Dry Green Corn. — i. Clean the silk carefully from the 
corn. Put it in a steamer, over a kettle of hot water. Steam ten 
minutes. Then draw a knife through each row of the kernels, and 
scrape out the pulp, leaving the hulls on the cob. Spread on 
plates and dry carefully without scorching. — 2. Husk the corn and 
silk it. Then shave it off with a sharp knife. To six quarts of the 
shaved corn add a teacup of sugar and stir it all up together. Put 
it on a pie platter and plates and set in the oven. Let it scald ten 
minutes; then take it out^and put it on a clean table cloth, and spread 
in the sun and let it dry. When dry, put in a jar or box to keep. 

To Dry Peaches. — Never pare peaches to dry. Let them 
get mellow enough to be in good eating condition, put them in 
boiling water for a moment or two, and the skins will come off like 
a charm. Let them be in the water long enough, but no longer. 
The gain is at least six-fold^ — saving of time in removing the skin, 
great saving of the peach, the part of the peach saved is the best 
part, less time to stone the peaches, less time to dry them, and bet- 



Preserving Secrets. 17 

ter when dried. A whole bushel can be done in a boiler at once, 
and then the water turned off. 

To I>ry Currants,— Take fully ripe currants, stemmed. 5 lbs.; 
sugar I lb.; put into a brass kettle, stirring at first, then as the cur- 
rants boil up to the top, skim them off; boil down the juicy syrup 
until quite thick and pour it over the currants, mixing well; then 
place on suitable dishes, and dry them by placing in a low box 
over which you can place a musketo-bar, to keep away flies. When 
properly dried, put in jars and tie paper over them. Put cold water 
upon them and stew as other fruit for eating or pie-making, adding 
more sugar if desired. 

To Dry Pumpkins, — Take the ripe pumpkins, pare, cut 
into small pieces, stew soft, mash and strain through a colander, as 
if for making pies. Spread this pulp on plates in layers not quite 
an inch thick; dry it down in the stove oven, kept at so low a tem- 
perature as not to scorch it. In about a day it will become dry 
and crisp. The sheets thus made can be stowed away in a dry 
place, and they are always ready for use for pies or sauce. Soak 
the pieces over night in a little milk, and they will return to a nice 
pulp, as delicious as the fresh pumpkin. The quick drying after 
cooking prevents any portion from slightly souring as is always the 
case when the uncooked pieces are dried; the flavor is much better 
preserved, and the after cooking is saved. 

To Dry Eg'g'S. — The eggs are beaten to uniform consistency, 
and spread out in thin cakes on batter plates. This dries them into 
a paste, which is to be packed in close cans and sealed. When re- 
quired for use, the paste can be dissolved in water, and beaten to a 
foam like fresh eggs. It is said that eggs can be preserved for years 
in this this way, and retain their flavor. 

Apple Jelly. — Pare, core, and cut thirteen good apples into 
small bits: as they are cut throw them into two quarts of cold 
water: boil them in this, with the peel of a lemon, till the substance 
is extracted, and nearly half the liquor wasted; drain them through 
a hair sieve. And to a pint of the liquid, add one pound of loaf 
sugar pounded, the juice of one lemon, and the beaten whites of 
one or two eggs: put it into a saucepan, stir it till it boils, skim till 
clear, and then mould it. 

Red Currant Jelly.— With three parts of fine, ripe, red 
currants, mix one of white currants; put them into a clean preserv- 
ing pan, and stir them gently over a clear fire until the juice flows 
from them freely; then turn them into a fine hair sieve, and let them 
drain well, but without pressure. Pass the juice through a folded 
muslin, or a jelly bag; weigh it, and then boil it fast for a quarter 
of an hour; add for each pound, eight ounces of sugar, coarsely 



1 8 . Preserving Secrets. 

powdered; stir this to it, ofif the fire, untill it is dissolved; give the 
jelly eight minutes more of quick boiling, and pour it out. It will 
be firm, and of excellent color and flavor. Be sure to clear off the 
scum as it rises, both before and after the sugar is put in, or the 
preserve will not be clear. Juice of red currants, three pounds; 
juice of whiie currants, one pound; fifteen minutes. Sugar, two 
pounds; eight minutes. An excellent jelly may be made with equal 
parts of the juice of red and of white currants and of raspberries, with 
the same proportion of sugar and degree of boihng as mentioned in 
the foregoing receipt. 

Black Currant Jelly. — To each pound of picked fruit, al- 
low one gill of water; set them on the fire in the preserving pan 
to scald, but do not let them boil; bruise them well with a silver 
fork, or wooden beater, — take them off and squeeze them through 
a hair sieve; and to every pint of juice allow a pound of loaf or raw 
sugar; boil it ten minutes. 

Grape Jelly. — ^Take some of the best black grapes, strip them 
from the stalks, stir them with a wooden spoon over a gentle fire 
till they burst; strain off the juice (without pressing) through a jelly- 
bag or thick muslin; weigh the juice and boil it rapidly for twenty 
minutes; then take it from the fire, and to each pound of juice add 
fourteen ounces of good sugar roughly powdered, and boil quickly 
for a quater of an hour, stirring it constantly, and skimming it care- 
fully. It will be quite clear, and of a pale rose color. 

Apricot Jam. — Let the fruit be just in maturity, but not over 
ripe. Remove the skins, then cut the apricots in halves. Crack 
the stones, take out the kernels, bleach them in boiling water, and 
pound them in a mortar. Boil the broken stones, skins, and par- 
ings, in double the quantity of water required for the jam. Reduce 
it in the boiling to one half of its original quantity. Then strain it 
through a jelly-bag. To each pound of prepared apricots put a 
quarter of a pint of this juice, a pound of sifted loaf sugar, and the 
pounded kernels. Put it on the fire, which should be brisk, 
and stir the whole with a wooden spoon until it is of a nice 
consistence, but -without being very stiff, or it would have a bad 
flavor. Put it immediately into pots, and let these stand uncover- 
ed during twenty-four hours. Then strew a little sifted sugar over 
the upper surface of the jam in each pot, and tie egged paper 
over each pot. 

Raspberry Jam. — Take i pound loai-sugar to every pound of 
fruit; bruise them together in your preserving pan with a silver-spoon, 
and let them simmer gently for an hour. When cold, put them into 
glass jars, and lay over them a bit of paper saturated with brandy 
— then tie them up so as carefully to exclude the air. 



MANUFACTURING SECRETS. 



Currant "Wine. — The currants should be fully ripe when 
picked; put them into a large tub, in which they should remain a 
day or two; then crush with the hands, unless you have a small 
patent wine press, in which they should not be pressed too much, 
or the stems will be bruised, and impart a disagreeable taste to the 
juice. If the hands are used, put the crushed fruit, after the juice 
had been poured off, in a cloth or sack and press out the remaining 
juice. Put the juice back into the tub after cleansing it, where it 
should remain about three days, until the first stages of fermenta- 
tion are over, and removing once or twice a day the scum copious- 
ly arising to the top. Then put the juice in a vessel — a demijohn, 
keg, or barrel — of a size to suit the quantity made, and to each 
quart of juice add 3 ibs. of the best yellow sugar, and soft water 
sufficient to make a gallon. Thus, ten quarts of juice and 30 ibs. 
of sugar will give you 10 gals, of wine, and so on in proportion. 
Those who do not like sweet wine can reduce the quantity of sugar 
to two and a half, or who wish it very sweet, raise to three and a half 
pounds per gallon. The vessel must be full, and the bung or stop- 
per left ofl' until fermentation ceases, which will.be in 12 or 15 days. 
Meanwhile,the cask must be filled up daily with currant juice left over, 
as fermentation throws out the impure matter. When fermentation 
ceases, rack the wine off carefully, either from the spiggot or by a 
syphon, and keep running all the time. Cleanse the cask thorough- 
ly with boiling water, then return the wine, bung up tightly, and 
let it stand 4 or 5 months, when it will be fit to drink, and can be 
bottled if desired. All the vessels, casks, etc., should be perfectly 
sweet, and the whole operation should be done with an eye to 
cleanliness. In such event, every drop of brandy or other spirituous 
hquors added will detract from the flavor of the wine, and will not, 
in the least degree, increase its keeping qualities. Currant wine 
made in this way will keep for an age. 

Orape "Wine, — Take two quarts of grape juice, two quarts of 
water, four pounds of sugar. Extract the juice of the grape in any 

19 



20 Manufacturing Secrets. 

simple way; if only a few quarts are desired, we do it with a strainer 
and a pair of squeezers, if a larger quantity is desired, put the grapes 
into a cheese press made particularly clean, putting on sufificient 
weight to extract the juice of a full hoop of grapes, being careful 
that none but perfect grapes are used, perfectly ripe and free from 
blemish. After the first pressing put a little water with the pulp 
and press a second time, using the juice of the second pressing with 
the water to be mixed with the clear grape juice. If only a few 
quarts are made place the wine as soon as mixed into- bottles, filling 
them even full and allow to stand in a warm place until it ferment, 
which will take about thirty-six hours usually; then remove all the 
scum, cool and put into a dark, cool place. If a lew gallons are 
desired place in a keg, but the keg must be even full, and after fer- 
mentation has taken place and the scum removed, draw off and 
bottle, and cork tight. 

Cider H^ine. — Let the new cider from sour apples, (ripe, 
sound fruit preferred,) ferment from i to 3 weeks, as the weather is 
warm or cold. When it has attained to a lively fermentation, add 
to each gallon, according to its acidity, from ^ a ib. to 2 lbs. of 
white crushed sugar, and let the whole ferment until it possesses 
precisely the taste which it is desired should be permanent. In this 
condition pour out a quart of the cider and add for each gallon y^ 
ounce of sulphite of Hme, not sulphate. Stir the powder and cider 
until intimately mixed, and return the emulsion to the fermenting 
liquid. Agitate briskly and thoroughly for a few moments, and 
then let the cider settle. Fermentation will cease at once. When 
after a io^sr days, the cider has become clear, draw off carefully, to 
avoid the sediment, and bottle. If loosely corked, which is better, 
it will become a sparkling cider wine, and may be kept indefinitely 
long. 

Sherry Wine. — To 40 gallons prepared cider, add 2 gals, 
spirits; 3 ibs. of raisins; 6 gals, good sherry, and ^ oz. oil bitter 
almonds, (dissolved in alcohol.) Let it stand 10 days, and draw it 
off carefully; fine it down and again rack it into another cask. 

Apple Wine. — Take pure cider made from sound ripe apples 
as it runs from the press; put sixty pounds of common brown sugar 
into fifteen gallons of the cider, and let it dissolve; then put the mix- 
ture into a clean barrel, and fill the barrel up to within two gallons of 
being full, with clean cider; put the cask in a cool place, leaving the 
bung out for forty-eight hours; then put in the bung, with a small 
vent, until fermentation wholly ceases, and bung up tight; and in 
one year the wine will be fit for use. This wine requires no rack- 
ing; the longer it stands upon the lees, the better. 

Raisin Wine. — Raisins, 5 cwt; water 100 gallons. Put them 



Manufacturing Secrets. 21 

into a cask. Mash for a fortnight, frequently stirring, and leave the 
bung loose until the active fermentation ceases, then add brandy, 5 
gallons. Well mix, and let it stand till fine. The quantity of rais- 
ins and brandy may be altered to suit. 

Port Wine. — To 40 gallons prepared cider add 6 gals, good 
port wine; ten quarts wild grapes, (clusters); Yz ib. bruised rhatany 
root, 3 oz. tincture of kino; 3 ibs. loaf sugar; 2 gals, spirits. Let 
this stand ten days; color if too light, with tincture of rhatany, then 
rack it off and fine it. This should be repeated until the color is 
perfect and the liquid clear. 

Gillg-er Wine. — Boil together for half an hour, 7 quarts of 
water, 6 pounds of sugar, 2 ounces of the best ginger, bruised, and 
the rind of three good-sized lemons. When lukewarm put the whole 
into a cask, with the juice of the lemons, and j^ of a pound of sun 
raisins; add one teaspoonful of new yeast, and stir the wine every 
day for ten days. 

Strairberry Wine. — Bruised strawberries, 12 gals.; cider, 
10 gals.; water, 7 gals.; sugar, 25 ibs. Ferment, then add of bruis- 
ed orris root, bruised bitter almonds, and bruised cloves, each ^ 
oz.; dissolved red tartar, 6 oz. 

Unfermented Wine.— Gather the grapes when well ripened. 
Carefully remove all decayed and unripe berries. Mixed varieties, 
or any one of the favorite varieties of grapes may be used. Press 
out the juce and boil as long as any scum rises. Skim carefully from 
time to time. Do not boil to exceed an hour. Bottle while hot,., 
and seal either in glass bottles, jugs, or air-tight casks. It is fit 
for use at any time, but after being 'opened it must not be allowed, 
to ferment. Excepting strawberry syrup, this will be found the- 
most delightful and exhilarating of all unfermented beverages,. It: 
needs no sugar, and may be reduced when drank. 

Coloring- for Wines. — White sugar, i ib.; water, i gal.; put 
into an iron kettle, let boil, and burn to a red black, and thick; re-- 
move from the fire and add a little hot water to keep it from harden- - 
ing as it cools; then bottle for use. 

To Flavor Wine. — When the vinous fermentation is. about- 
half over, the flavoring ingredients are to be put into the vat and. 
well stirred into the contents. If almonds form a component part, . 
they are first to be beaten to a paste and mixed with a pint or two 
of the must. Nutmegs, cinnamon, ginger, seeds, etc.,, should, before, 
they are put into the vat, be reduced to powder, and mixed with 
some of the must. 

To Mellow i;¥ine. — Wine either in bottle or wood,, will 
mellow much quicker when only covered with pieces of bladder well 



22 Manufacturing Secrets. 

secured, than with corks or bungs. The bladder allows the watery- 
particles to escape, but is impervious to alcohol. 

To make "^tVine Settle Well.— Take a pint of wheat and 
boil it in a quart of water till it bursts and becomes soft; then 
squeeze through a linen cloth, and put a pint of the liquor into a 
hogshead of unsettled white wine ; stir it well about, and it will be- 
come fine. 

Champag'ne Cider. — Champagne cider is made as follows : 
— To lOO gals, of good cider put 3 gals, of strained honey, or 24 
lbs. of good white sugar. Stir well and set it aside for a week. 
■ Clarify the cider with half a gallon of skimmed milk, or ^^ ib. of 
dissolved isinglass, and add 4 gals, of pure spirits. After 2 or 3 
days bottle the clear cider, and it will become sparkling. In order 
to produce a slow fermentation, the casks containing the ferment- 
ing liquor must be bunged up tight. It is a great object to retain 
much of the carbonic gas in the cider, so as to develop itsell after 
being bottled. 

French Cider. — After the fruit is mashed in a mill, between 
iron cylinders, it is allowed to remain in a large tun or tub for 14 
or 15 hours, before pressing. The juice is placed in casks, which 
are kept quite full, and so placed upon gawntrees, or stillions, that 
small tubs may be put under them, to receive the matter that works 
over. At the end of 3 or 4 days for sweet cider, and 9 or 10 days 
for strong cider, it is racked into sulphured casks, and then stored 
in a cool place. 

"Western Cider. — To one pound of sugar, add one half an 
ounce of tartaric acid, and two tablespoonfuls of good yeast. Dis- 
solve the sugar in one quart of warm water; put all in a gallon jug; 
shake it well, fill the jug with pure cold water, let it stand uncorked 
twelve hours, and it is fit for use. 

Cider "without Apples. — To each gallon of cold wa- 
ter, put I ft. common sugar, ^ oz. tartaric acid, i tablespoonful 
of yeast, shake well, make in the evening, and it will be fit for use 
next day. Make in a keg a few gallons at a time, leaving a few 
-quarts to make into next time; not using yeast again until the keg 
needs rinsing. If it gets a little sour make a little more into it, or 
put as much water with it as there is cider, and put it with the 
vinegar. If it is desired to bottle this cider by manufacturers of 
small drinks, you will proceed as follows: Put in a barrel 5 gallons 
hot water, 30 fts. brown sugar, ^ ft. tartaric acid, 25 gallons 
cold water, 3 pints of hop or brewer's yeast worked into paste with 
^ ft. flour, and i pint water will be required in making this paste, 
put altogether in a barrel, which it will fill, and let it work 24 hours 



Manufacturing Secrets. 23 

• — the yeast running out at a bung all the time, by putting in a 
little occasionally to keep it full. Then bottle, putting in 2 or 3 
broken raisins to each bottle, and it will nearly equal champagne. 

To clear Cider. — To clear and improve cider generally, take 
two quarts of ground horseradish and one pound of thick gray fil- 
tering paper to the barrel, and either shake or stir until the paper 
has separated into small shreds, and let it stand for twenty-four 
hours, when the cider may be drawn off by means of a syphon or 
a stop cock. Instead of paper a preparation of wool may be taken, 
which is to be had in the market here, and which is preferable to paper, 
as it has simply to be washed with water when it may be used again. 

To keep Cider Sireet and Sireeten ivhen f^our* — 
To keep cider perfect, take a keg and bore holes in the bottom of 
it; spread a piece of woolen cloth at the bottom; then fill with clean 
sand closely packed ; draw your cider from a barrel just as fast as 
it will run through the sand; after this, put it in clean barrels which 
have had a piece of cotton or linen cloth 2 by 7 inches dipped in 
melted sulphur and burned inside of them, thereby absorbing the 
sulphur fumes (this process will also sweeten sour cider); then keep 
it in a cellar or room where there is no fire, and add ^ ife. white 
mustard seed to each barrel. If cider is long made, or souring 
when you get it, about i qt. of hickory ashes (or a little more of 
other hard wood ashes) stirred into each barrel will sweeten and 
clarify it nearly equal to rectifying it as above; but if it is not recti- 
fied, it must be racked off to get clear of the pomace, as, with this 
in it, it will sour. Oil or whisky barrels are best to put cider in,' or 
)^ pint sweet oil to a barrel, or a gallon of whisky to a barrel, or 
both, may be added with decidedly good effects; isinglass, 4 oz. to each 
barrel, helps to clarify and settle cider that is not going to be rectified. 

Brandy. — To 40 gals, of pure or neutral spirits, add i lb. crude 
tartar, dissolved in i gal. hot water; acetic ether, y^ pint; bruised 
raisins, 6 fts.; tinct. kino, 2ounces; sugar, 3 ibs.; color with sugar 
coloring. Stand 14 days, and draw off. 

Britiish Brandy. — Clean spirits, 100 gals.; nitric ether, 2 ibs.; 
cassia buds (ground), ^ ft.; bitter almond meal, ^ ft.; orris root 
(sliced), 6 ounces; powdered cloves, one ounce; capsicum, i oz.; 
good vinegar, 2 gals.; brandy coloring, i quart. Mix well in an 
empty cognac cask, and let them macerate for a fortnight, occa- 
sionally stirring. The proportion of the ingredients may be varied 
by the skillful brewer, as much depends on their respective strengths. 

Cog'nac Brandy. — ^To every 10 gals, of pure spirits add 2 
quarts New England rum, or i quart Jamaica rum, and from 30 to 
40 drops of oil cognac cut in half a pint of alcohol, and color with 
burnt sugar to suit. 



24 Manufacturing Secrets. 

French Brandy. — Pure spirits, i gal.; best French brandy, or 
any kind you wish to imitate, i quart; loaf sugar, 2 ounces; sweet 
spirits of nitre, y^. ounce; a few drops of tinct. of catechu, or oak 
bark, to roughen the taste if desired, and color to suit. 

Pale Brandy. — Is made the same as by the above receipt, 
using pale instead of the French, and using only i oz. tinct. of kino 
for every 5 gals. 

Cherry Brandy. — To every 10 gals, of brandy made by the 
receipt for French brandy, add 3 quarts of wild black cherries, 
stones and all bruised; crushed sugar, 2 ibs.; let it stand for one 
week, then draw or rack it off as it is wanted for use. 

Crin. — Take 100 gallons of clean, rectified spirits; add, after you 
have killed the oils well, i ^ oz. of the oil of English juniper, ^ 
ounce of angelica essence, ^ oz. of the oil bitter almonds, ^ oz. of 
the oil of coriander, and ^ oz. of the oil of caraway; put this into 
the rectified spirit and well rummage it up: this is what the recti- 
fiers call strong gin. To make this up, as it is called by the trade, 
add 45 fbs. of loaf-sugar, dissolved; then rummage the whole well 
up together with 4 oz. of roch alum. For finings, there may be 
added 2 oz. of salts of tartar. 

Holland Oin. — To 40 gals, of neutral spirits, add 2 ounces 
spirits nitre; 4 fts. of loaf sugar; one oz. oil juiper; '/$ ounce oil 
caraway. The juniper and caraway to be first cut in a quart of al- 
cohol; stand 24 hours. 

Eng'lish €rin. — Plain malt spirit, 100 gals.; spirits of turpen- 
tine, I pint; bay salt, 7 ibs. Mix and distill. The difference in the 
flavor of gin is produced by varying the proportion of turpentine, 
and by occassionally adding a small quantity of juniper berries. 

Cordial Oin. — Of the oil of bitter almonds, vitriol, turpentine, 
and juniper, yi a drachm each, kill the oils in spirits of wine; 15 
gallons of clean rectified proof-spirits, to which add i drachm of 
coriander seeds, i drachm of pulverized orris root, ^ pint of elder- 
flower water, with 10 ibs. of sugar and 5 gals, of water or liquor. 

To Imitate Schiedam 8chnapp^. — To 25 gals good 
common gin, 5 over proof, add 15 pints strained honey; 2 gals, 
clear water; 5 pints white-sugar syrup; 5 pints spirit of nutmegs 
mixed with the nitric ether; 5 pints orange-flower water; 7 quarts 
pure water; i ounce acetic ether; 8 drops oil of wintergreen, 
dissolved with the acetic ether. Mix all the ingredients well ; if 
necessary, fine with alum and salt of tartar. 

Irish or Scotch IVhisky. — To 40gallons proof spirits add 
60 drops of creosote, dissolved in i quart of alcohol; 2 ounces acetic 
acid; i pound loaf sugar. Stand 48 hours. 



Manufacturing Secrets. 25 

iHonong'ahela Whisky. — To 40 gallons proof spirits, add 2 
ounces spirits of nitre; 4 pounds dried peaches; 4 pounds N. O. 
sugar; i quart rye (burnt and ground like coffee); ^ pound allspice; 
i^ pound cinnamon; ^ pound cloves. Put in the ingredients, and 
after standing 5 days, draw it off, and strain the same, if necessary. 

Bourbon Whasky. — To 100 gallons pure proof spirits, add 

4 ounces pear oil; 2 oz. pelarganic ether; 13 drs. oil of wintergreen, 
dissolved in the ether; i gallon wine vinegar. Color with burnt sugar. 

To TVeutralize Whisky, to make Various liiquors. 

— To 40 gallons of whisky, add 1 3^ ibs. unslaked lime, ^ ft. alum, 
and ^ pint spirits of nitre. Stand 24 hours and draw it off. 

Jamaica Rum. — To 24 gallons New-England rum, add 

5 gallons Jamaica rum; 2 oz. butyric ether; ^ ounce oil of caraway, 
cut with alcohol, 95 per cent. Color with sugar coloring. 

Santa Cruz Rum. — To 50 gallons pure proof spirits, add 
5 gallons Santa Cruz rum; 5 pounds refined sugar, in ^ gallon of 
water; 3 ounces butyric acid; 2 ounces acetic ether. Color if ne- 
cessary. 

Pine Apple Rum* — To 50 gallons rum, made by the fruit 
method, add 25 pine-apples sliced, and 8 pounds white sugar. Let 
it stand two weeks before drawing off. 

Stomach Ritters. — European Gentian root, 1^/2 ounce; 
orange peel, 2^ ounces; cinnamon, y^ ounce; anise seed, ^ ounce; 
coriander seed, y^ ounce; cardamom seed, yi ounce; unground Per- 
uvian bark, ^^ ounce; gum kino, ^ ounce; bruise all these articles, 
and put them into the best alcohol, i pint; let it stand a week and 
pour off the clear tincture; then boil the dregs a few minutes in i 
quart of water, strain, and press out all the strength; now dissolve loaf 
sugar, I pound in the hot liquid, adding 3 quarts cold water, and 
mix with spirit tincture first poured off, or you can add these, and 
let it stand on the dregs if preferred. 

Rrandy Ritters. — Bruised gentian, 8 ounces; orange peel, 
5 ounces; cardamoms, 3 ounces; cassia, i ounce; cochineal, ^ 
ounce; spirit I gallon. Digest for one week, then decant the clear, 
and pour on the dregs, water, 5 pints. Digest for one week longer, 
decant, and mix the two tinctures together. 

Home Rreired Ale. — For this purpose a quarter of malt, 
(8 bus.) is obtained at the malt house — or, if wished to be extra 
strong, nine bushels of malt are taken, with hops, 12 fts.; yeast, 5 
qts. The malt being crushed or ground, is mixed with 'J2 gals, of 
water at the temperature of 160", and covered up for 3 hours, when 
40 gallons are drawn off, into which the hops are put, and left to 
infuse. Sixty gallons of water at a temperatue of 170" are then 



26 Manufacturing Secrets, 

added to the malt in the mash-tub, and well mixed, and after stand- 
ing 2 hours, sixty gallons are drawn off. The wort from these two 
mashes is boiled with the hops for 2 hours, and after being cooled 
down to 65°, is strained through a flannel bag into a fermenting- tub, 
where it is mixed with the yeast and left to work for 24 or 30 hours. 
It is then run into barrels to cleanse, a few gallons being reserved 
for filling up the casks as the yeast works over. 

Cheap Beer. — i. Water 15 gals.; boil half the water with 
y^ ib. hops; then add to the other half in the tun, and well 
mix with i gal. molasses and a little yeast, — 2. Fill a boiler with 
the green shells of peas, pour on water till it rises half an inch above 
the shells, and simmer for three hours. Strain off the liquor, and 
add a strong decoction of the wood sage, or the hop, so as to rend- 
er it pleasantly bitter, then ferment in the usual manner. The 
wood sage is the best substitute for hops, and being free from any 
anodyne property is entitled to a preference. By boiling a fresh 
quantity of shells in the decoction before it becomes cold, it may 
be so thoroughly impregnated with saccharine matter, as tc afford 
a liquor, when fermented, as strong as ale. 

Hop Beer. — Turn 5 quarts of water on 6 ounces of hops; 
boil three hours; strain off the liquor; turn on 4 quarts more of 
water, and 12 spoonfuls of ginger, and boil the hops 3 hours longer; 
strain and mix it with the other liquor, and stir in 2 quarts of molas- 
ses. Brown, very dry, half pound of bread, and put in — rusked 
bread is best. Pound it fine, and brown it in a pot, like coffee. 
After cooling to be about lukewarm, add a pint of new yeast that 
is free from salt. Keep the beer covered, in a temperate situation, 
till fermentation has ceased, which is known by the settling of the 
froth; then turn it into a keg or bottles, and keep it in a cool place. 

Philadelphia Beer. — Water 30 gallons; brown sugar 20 
ibs.; ginger, bruised, i^ ib.; cream of tartar y^ ib.; supercarbonate 
of soda 3 oz.; oil of lemon, cut in a little alcohol, i teaspoon; whites 
of 10 eggs, well beaten; hops 2 oz.; yeast i quart. The ginger 
root and hops should be boiled 20 or 30 minutes in enough of the 
water to make all milk warm, then strained into the rest, and the 
yeast added and allowed to work over night; skimmed and bottled. 

Sassafras Beer. — Have ready 2 gals, of soft water; one quart 
of wheat bran; a large handful of dried apples; half a pint of molas- 
ses; a small handful of hops; half a pint of strong fresh yeast, and a 
piece of sassafras root the size of an egg. Put all the ingredients 
(save molasses and yeast) at once in a large kettle. Boil until the 
apples are quite soft. Pour the molasses in a small, clean tub or a 
large pan. Set a hair sieve over the vessel and strain the mixture 
through it Let it stand until it becomes only milk warm, when 



Manufacturing Secrets. 27 

stir in the yeast, put the liquor immediately into the keg or jugs, 
and let it stand, uncorked, to ferment. Fill the jugs quite full, that 
the liquor in fermentation may run over. Set them in a large tub. 
When the fermentation has subsided, cork and use next day. 2 
large tablespoons of ginger stirred into the molasses, will be found 
to be an improvement. If the yeast is stirred in while the liquor is 
too warm, it will be apt to turn sour. If the liquor is not at once 
put into jugs, it will not ferment well. Keep in a cool place. This 
beer is only for present use, as it will not keep more than 2 days in 
very warm weather. 

Spruce Beer* — i. Boil a handful of hops, and 2 of the chips 
of sassafras root, in 10 gallons of water; strain it, and turn on, while 
hot, a gallon of molasses, 2 spoonfuls of the essence of spruce, 2 
spoonfuls of ginger, and i of pounded allspice. Put it into a cask; 
and when cold enough, add half a pint of good yeast; stir it well; 
stop it close; when clear, bottle and cork it. — 2. For 3 gals, water 
put in I qt. and ^^ pint of molasses, 3 eggs well beaten, yeast i 
gill. Into 2 qts. of the water boihng hot put 50 drops of any oil 
you wish the flavor of; or mix i oz. each, oils sassafras, spruce and 
wintergreen, then use 50 drops of the mixed oils. 

Molasses Beer. — Hops l oz.; water i gal; boil for 10 min- 
utes, strain, add molasses i ib.; and when lukewarm, yeast i spoon- 
ful. Ferment. 

Root Beer. — Take 3 gals, of molasses; add 10 gals, of 
water at 600 Fah. Let this stand two hours, then pour into a barrel, 
and add powdered or bruised sassafras and wintergreen bark, each 
^ ib., bruised sarsaparilla root ^ ft , yeast one pint, water enough 
to fill the barrel, say 25 gals. Ferment for 12 hours and bottle. 

€riii§^er Beer Powders.— Take 2 drs. of fine loaf sugar, 8 
grs. of ginger, 26 grs. of carbonate of potassa, all in fine powder; 
mix them intimately in a Wedgwood's ware mortar. Take also 27 
grs. of citric or tartaric acid (the first is the pleasantest, but the last 
is the cheapest). The acid is to be kept separate from the mixture. 
The beer is prepared from the powders thus: Take two tumbler- 
glasses, each half filled with water; stir up the compound powder in 
one of them, and the acid powder in another, then mix the two 
liquors; an effervescence takes place, the beer is prepared, and may 
be drunk off. 

Spruce Beer Poirders. — White sugar, i drachm; bicar- 
bonate of soda, I scruple; essence of spruce, 8 grains; essence of 
lemon, i grain. Mix and wrap it in blue paper. Then add tar- 
taric acid, Yi drachm, and wrap it in white paper. For use: dis- 
solve each paper in separate glasses, one third full of water, pour 
one into the other, and drink immediately. 



28 Manufacturing Secrets. 

To Restore Beer "when Musty. — Run it through some 
hops that have been boiled in strong wort, and afterwards work 
it with double the quantity of new malt liquor; or if the fault 
is in the cask, draw it off into a sweet cask, and having boiled 
yi ib. of brown sugar in i quart of water, add i or 2 spoonfuls of 
yeast before it is quite cold, and when the mixture ferments, pour it 
into the cask. 

81iani Champag'nes. — Take i lemon, sliced; i tablespoonfui 
of tartaric acid; i ounce of race ginger; i^ ounce of sugar; 2^ 
gallons of boiling water poured on the above. When blood warm, 
add I gill of distillery yeast, or 2 gills of home-brewed. Let it 
stand in the sun through the day. When cold, in the evening, 
bottle, cork, and wire it. In two days it is ready for use. 

American Clianipag'ne. — Good cider (crab-apple cider is the 
best), 7 gals.; best fourth-proof brandy, i quart; genuine cham- 
pagne wine 5 quarts; milk, i gal; bitartrate of potassa, 2 ounces. 
Mix, and let stand a short time; bottle while fermenting. An ex- 
cellent imitation. 

Cider Champag^ne.— Good cider, 20 gals.; spirit, i gal.; 
honey or sugar, 6 ibs. Mix, and let them rest for a fortnight; then 
fine with skimmed milk, i quart. This, put up in champagne bot- 
tles, silvered, and labeled, has often been sold for champagne It 
opens very sparkling. 

Coloring" for liiqiiors. — Take 2 pounds crushed or lump 
sugar, put it into a kettle that will hold 4 to 6 quarts, with ^^ tumbler 
of water. Boil it untill it is black, then take it off and cool with 
water, stirring it as you put in the water. 

Ginger Pop. — Crushed white sugar 28 ifes., water 30 gal., 
yeast i pint, powdered ginger (best) I ib., essence of lemon yi oz.; 
essence of cloves ^ oz. To the ginger pour half a gallon of boil- 
ing water and let it stand 15 or 20 minutes. Dissolve the sugar in 
2 gals, of warm water, pour both into a barrel half filled with cold 
water, then add the essence and the yeast; let it stand half an hour, 
then fill up with cold water. Let it ferment 6 to 12 hours, and 
bottle. 

Portable liemonade. — Mix strained lemon juice with loaf 
sugar, in the proportion of 4 large lemons to a pound, or as much as it 
will hold in solution; grate the rind of the lemons into this, and pre- 
serve the mixture in a jar. If this is to sweet, add a little citric 
acid. Use a tablespoonfui to a tumbler of water. 

Citron Cordial. — Yellow rind of citrons, 3 ibs.; orange peel, 
I fb.; nutmegs bruised 2 oz.; proof spirits 13 gallons; distill or 
macerate, add water sufiticient, and 2 ibs. of fine lump sugar for 
every gallon of the cordial. 



Manufacturing Secrets. 29 

Strawberry or Raspberry Cordial. — Sugar down tne 
berries overnight, using more sugar than you would for the table, 
about half as much again. In the morning lay them in a hair sieve 
over the basin ; let them remain until evening, so as to thoroughly 
drain; then put the juice in a thick flannel bag; let it drain all night, 
being careful not to squeeze it, as that takes out the brightness and 
clearness. All this should be done in a cool cellar, or it will be 
apt to sour. Add brandy in proportion of one-third the quantity 
of the juice, and as much more sugar as the taste demands. Bottle 
it tightly. It will keep six or eight years, and is better at last than 
at first. 

Clove Cordial. — Bruised cloves" I oz., or essential oil i dr., 
to every 4 gallons of proof spirits. If distilled it should be drawn 
over with a pretty quick fire. It is preferred of a very deep color, 
and is therefore strongly colored with poppy- flowers or cochineal, 
or more commonly with brandy coloring, or red sanders wood. It 
should have 3 lbs' of sugar to the gallon, and this need not be very 
fine. The addition of i drachm of bruised pimento, or 5 drops of 
the oil for every ounce of cloves, improves this cordial. 

Ginger Cordial. — Pick one pound of large white currants from 
their stalks, lay them in a basin, and strew over them the rind of an 
orange and a lemon cut very thin, or half a teaspoonful of essence 
of lemon, and one ounce and a half of the best ground ginger and 
a quart of good whisky. Let all lie for twenty-four hours. If it 
tastes strong of the ginger, then strain it; if not, let it he for twelve 
hours longer. To every quart of strained juice add one pound of 
loaf sugar pounded ; when the sugar is quite dissolved and the li^ 
quof appears clear, bottle it. This cordial is also extremely good 
made with raspberries instead of currants. 

Coriander Cordial. — i ib. of coriander seeds; loz. of cara- 
ways, and the peel and juice of i orange to every 3 gallons of proof 
spirits. 

Cooling Drinks for Hot TVeather. — A delicious and 
slightly aperient effervescing citrate of magnesia may be made by 
thoroughly mixing 3 ounces of powdered loaf sugar with 2 ounces 
of powdered citric acid, then add ^ ounce of calcined magnesia. 
1 1/^ ounce of bicarbonate of soda, and i ^ ounce of tartaric acid. 
Pass the whole thrice through a sieve, and then moisten it with very 
strong alcohol. Granulate it by passing it through a coarse sieve, 
and dry on a wooden tray at a temperature of 50° C. When dry 
add ten drops essential oil of lemons, and then bottle at once in 
clean dry bottles. 

liemon Syrup. — Coffee sugar, 3 ifes.; water, i^ pints; dis- 



30 Manufacturing Secrets. 

solve by gentle heat, and ada critic acia 3 oz., and flavor with oil 
or extract of lemon. Or take citric acid in powder ^ oz.; oil of 
lemon 4 drops; simple syrup i quart. Rub the acid and oil in 3 
or 4 spoons of the syrup, then add the mixture to the remainder, 
and dissolve with gentle heat. 

Effervescing- liemonade.— Take powdered white sugar, i 
pound; bicarbonate of soda, y^ pound; essence of lemon, 1% drs. 
Mix and divide it into six dozen papers. Tartaric or citric acid, 5 
ounces. Divided into the same number of papers. The granulated 
effervescent powders found in the market are made in the following 
way: — A clean iron or copper pan is heated over a slow fire, and 
the mixture finely pulverized sugar and citric acid put in and well 
stirred, until it commences to cake, without of course changing its 
color; the pan is then taken from the fire and the bicarbonate of 
soda stirred into the mixture, until it is uniformly distributed through 
the mass, when the whole is pressed through a coarse sieve, and the 
granules exposed to the air for a little while to harden. They 
are then ready for bottling. A tablespoonful of this put in a 
glass of water will dissolve almost instantaneously, producing a good 
lemonade. 

jTIead. — The following is a good receipt for mead: — On twenty 
pounds of honey pour five gallons of boiling water; boil, and re- 
move the scum as it rises; add one ounce of best hops, and boil for 
ten minutes; then put the liquor into a tub to cool; when all but 
cold add a little yeast spread upon a slice of toasted bread; let it 
stand in a warm room. When fermentation is finished, bung it 
down, leaving a peg-hole which can afterward be closed, and in less 
than a year it will be fit to bottle. 

Biackberry Wine. — Gather the berries when perfectly 
ripe, and in such a manner, as to avoid bruising. Empty them, as 
fast as gathered, into a tub until you have a quantity sufficient to 
fill, with juice, the cask in which you propose to make the wine. 
Have the utensils, etc., required in the process, all ready before you 
pick — or at least before you mash your berries. Everything must 
be scrupulously clean. You want a keg, a beater of seasoned hard 
wood, a pail, a large bowl, tureen or other vessel into which to 
strain your juice, a good thick strainer — two or three folds of fine 
white flannel is the best material — a couple of yards of osnaburgs, 
a spare tub or a bucket or two, and a tub of soft spring water. 
Everything must be perfectly clean and free from dirt or odor of 
any kind. Crush the berries thoroughly with the beater,, and then 
after straining the liquor, which runs freely from the pulp through 
the folded flannel, empty it into the cask, measuring it as you put it 
in. When the juice has been all drained from the pulp, you pro- 



I Manufacturing Secrets. 31 

ceed to press the pulp dry. If the quantity is large, this had best 
be done by a regular press, but if only a few gallons are wanted, 
the osnaburg answers very well. Stretch out the osnaburg, put a 
gallon or a gallon and a half of the pulp into the centre, fold the 
cloth over it on each side, and let a strong hand at either end twist 
the cloth with all their strength; when the juice is well pressed out, 
remove and lay aside the cake of pomace, and put in more pulp. 
This process is apparently rough, but is both rapid and efifectuaL 
The juice so extracted is strained and measured into the cask as 
"before mentioned. The flannel strainer and the osnaburg may need 
rinsing occasionally during the work. When all the pulp is pres- 
sed, put the hard cakes of pomace taken from the cloth into a tub, 
and pour upon them a little more soft spring water than you have 
clear juice; break up the balls and wash them thoroughly in the 
water, so as to obtain all the juice left in the mass, and then strain 
it clear: measure out as many gallons of this water as you have of 
clear juice, say five gallons of the water to five gall6ns of the juice, 
dissolve in each gallon of the water six pounds of sugar (brown or 
white, as you want a common or first-rate wine) and when thor- 
oughly dissolved, add the .juice (first passing it agahi through the 
strainer), and mix them. Then rinse out your cask, put it where it 
can stand undisturbed in a cellar; fill it perfectly full of the mixture, 
and lay a cloth loosely over the bung-hole. In two or three days 
fermentation will commence, and impurities run over at the bung; 
look at it every day, and if it does not run over, with some of the 
mixture which you have reserved in another vessel, fill it up to the 
bung. In about three weeks fermentation will have ceased, and 
the wine be still; fill it again, drive in the bung tight, nail a tin over 
it, and let it remain undisturbed until the following November, or 
what is better, March. Then draw it off, without shaking the cask, 
put it into bottles or demijohns, cork tightly and seal over. For a 
ten-gallon cask, you will need about 41^ gallons of juice, 4^^ gallons 
of water, and 26 pounds of sugar, and in the same proportion for 
larger or smaller quantities. Some persons add spirit to the wine, 
but instead of doing good, it is only an injury. Another process is, 
after pouring in the mixture for a ten-gallon cask, to beat up the 
whites of two or three eggs into a froth, put them into the cask, 
and with a long stick mix them thoroughly with the wine. In five 
or six days, draw the now clarified wine off by a spigot, and with- 
out shaking the cask at all, into a clean cask, bung up and tin, to 
be drawn off into glass in November or March. The more careful- 
ly your juice is strained, the better the quality of your sugar, and 
the more scrupulously clean your utensils, particularly your 
kegs, are, the purer and better will be your wine. The best quality, 
when you gather your own fruit, and make it yourself, cost you 



32 Manufacturing Secrets. 

only the price of the white sugar, and when bottled will cost you 
in money about twelve and a half cents a bottle. 

Sherbet. — Boil in 3 pints of water 6 or 8 stalks of green rhu- 
barb, and 4 oz. of raisins or figs ; when the water has boiled about 
half an hour, strain it, and mix it with a- teaspoonful of rose water, 
and orange or lemon syrup to the taste. Drink it cold, 

liemon Sherbet. — Dissolve i ^ ibs. of loaf sugar in i quart 
of water; add the juice of 10 lemons; press the. lemons so as to ex- 
tract both the juice and the oil of the rind, and let the peel remain 
a while in the water and sugar. Strain through a sieve and freeze 
like ice cream. 

Orang'e Sherbet. — Take the juice of i dozen oranges, and 
pour I pint of boiling water on the peel, and let it stand, covered, 
half an hour. Boil i ib. of loaf sugar in i pint of water, skim, and 
then add the juice and the water from the peel to the sugar. Strain 
and cool, or freeze it. The juice of 2, and a little more sugar im- 
proves it. 

Persian Sherbet. — Pulverized sugar i ib.; super carbonate 
of soda 4 ounces; tartaric acid 3 oz.; put all the articles into the 
stove oven when moderately warm, being separate upon paper or 
plates ; let them remain sufficiently long to dry out all dampness 
absorbed from the air, then rub about 40 drops of lemon oil, (or if 
preferred any other flavored oil,) thoroughly with the sugar in a 
mortar — wedge-wood is the best — then add the soda and acid, and 
continue the rubbing until all are thoroughly mixed. 

Wax Putty, Tor Leaky Casks, Bun§^s, etc.— Spirits 
turpentine, 2 pounds; tallow, 4 pounds; yellow wax 8 pounds; 
solid turpentine 12 pounds. Melt the wax and solid turpentine 
together over a slow fire; then add the tallow. When melted, 
remove far from the fire ; then stir in the spirits turpentine, and let 
it cool. 

Raspberry Syrup. — Take orris root bruised, any quantity, 
say ^ fb., and just handsomely cover it with dilute alcohol, {^^ per 
cent, alcohol, and water, equal quantities,) so that it cannot be made 
any stronger of the root. 

Soda Sy3*up. — The common or more watery syrups are made 
by using loaf or crushed sugar, 8 pounds; pure water i gallon; 
gum arabic, 2 ounces; mix in a brass or copper kettle; boil until 
the gum is dissolved, then skim and strain through white flannel, 
after which add tartaric acid, 53^ ounces, dissolved in hot water; 
to flavor, use extract of lemon, orange, rose, pineapple, peach, sar- 
saparilla, strawberry, etc., ^ ounce to each bottle, or to your taste. 



w^. 



A Circular of a 
BOOK 



well worth Possessing. / i&^ 



^. 



FRANK M. REED, 

PUBLISHER, 
139 Eighth Street, New York. 



DICTIOMRY OF EYEEY-DAY WANTS. 

CONTAINING 

20,000 RECEIPTS, IN EVERY DEPARTMENT OF HUMAN EFFORT. 



PRICES AIVD COMDITIOXS. 

It is printed on strong, heavy ijaper, from new electrotype plates, in one large volume, and contains over 
one thousand closely packed columns, alphabetically arranged, in divisions and sub-divisions, with a very com- 
plete index, that raakcs fifty-five long columns in small type— making, altogether, m itself a complete Library of 
Keference, containing just what is always being \ranted, and telling how to do almost everything. 

It is issued in twu tlift'ereiat Ntyles of biudaii^— Eiig-liNU clotli, witb g'old. 
biick »taiiip, Si4.iJO; BcatSacr, apriiililed. eilg-«s, ribbedl back (library style), $4.75. 

Ask the first Book Canvasser you meet io show you a copy, when, without doubt, you will purchase it. If 
you desire a copy and cimuot flud a Book Ageut who has it, do not delay, but remit the price to the publisher, 
when a copy will be mailed to you. Bt will toe useless to usk. for it in u book store, as it 
will be sold Or^LY tlirous'lt €a»»vassiijg' Ajrents, and it "wrill never be ou sale 
ill b<»«ek stores, if ttie piiblisliers can prevent it. 

BS° To avoid all possible danger of loss, money should be sent in a registered letter, or by a P. O. Money 
Order. When sent otherwise it is eiUirehj at the risk of ike sender. When sent by express the charges must be 
prepaid. Address, 

FRANK M. REED, Publisher, 
139 Eig-htli Street, New York. 

I cannot send a single book C. O. D. It costs to send it in this way, for collection and espress charges, at 
least $1.00, making the book cost, to the purchaser, $5.00 ; whereas I will send it, free of all expense, on receipt 
of $4.00. If you do not want an agency, but want a copy for yourself, enclose the money in a registered letter, 
if you cannot obtain a 1'. O. Money Order ; it will then reach me safely, and I will guarantee your receiving the 
book safely by return mail or express, and if, after receiving' the book, it is not fully as repre- 
sented, the price paid for it ivill be promptly returned. If you are on an express route, 
always give your express office, if it is different from your post-ofiice, when you order. 



A careful reading of the following pases will convince the most skeptical of the great practical value of the 
book, and that the assertion of " a $100 saved yearly by all who i^ossess it," is not far-fetched. 



i:^- 



A WOiRI> TO YOU, DEAR MEABEEl. 

When you know of a good thing, your better nature at once suggests that you let others know of it. This is 
just what i desire to do, and therefore ask your aid in its furtherance, believing that Youman's Dictionary of 
Every-day Wants, is a valuable book— a good thing, and that all who possess it will be benefited an hundred 
fold. I purpose circulating it widely— from Maine to California, and from the Lakes of the Far North to the 
Gulf of iUexico. To do this efiectively, I will require to engage the services of an active working Agent in every 
township and county in the Union, not forgetting the Dominion of Canada. To all Agents I will give such 
terms as will allow tliem a splendid profit— tliat will enable them to make more money than could possibly be 
done in any other legitimate way, with the same small capital requued. Drones are not wanted, only workers— 
men and women who beUeve that work— hard work only wins tlie day. With such profits as I allow, the Agent 
who takes but throe or four orders a day, will clear over all working expenses $40 a week or $2,000 a year. Now 
the Agent who cannot take daily this number of orders for Youman's Dictionary, will make a very poor Agent 
indeed, and will fail to succeed in almost anything. The book so easily sells itself, that if an agent were both 
deaf and mute he might succeed. As it is, the Agent who "goes in io win " by systematic, thorough and perse- 
vering hard work from " early mornins' to dewy eve," rain or shine, can just as easily take from eight to ten 
orders a day, and clear from $4,000 to $5,000 a year, as one order a day. All it requires is unbounded confidence 
in the great value of the book, unlimited confidence in self, and a steam engine ability to " push things " to ac- 
quire in a year's canvassing for Youm.a.n's Dictionauy a small fortune. 

( Are you, dear reader, in a position to accept an Agency to meet the above requirements ? If 
so, apply at once for Confidential Circular, and early secure desirable territory to go to work in. 
If you are not so situated, you will confer a lasting favor ou the Publisher, if you will kindly 
make inquu-ies among your acquaintances, and transfer this circular to the keeping of a person 
I whom you think will make a desirable Agent. 
B^" Don't apply for my Confidential Circular unless you really desire an Agency, as it will be only a waste 
of time, labor and postage stamps. I mention this, because many send for the < onfidential Circular with the 
purpose or hopes of getting a copy, at the Agent's price. This is an impossibility, because the Agent himself has 
to pay full price for the first copy, besides an additional siim for the " outfit." In no instance can a copy of the 
work be got for a cent less than the regular price, excspt by Agents who hold my certificate of agency, and they 
have to order the book in quantities. Address all orders to 

FRANK M. HEED, Publisher, 

139 Eighth Street, NEW YORK. 

t^" Since the first edition of this circular was issued, many have 'written mc, inquiring the price of some 
one or other of the departments separately. Of course this is done through ijruorance o. the fact, that all the 
different departmeits mentionetl in the following pages are included and bound up iu one book, and therefore can- • 
not be separi'.ted. These inquiries are excusable, because the Dictionary ready contains a library of from ten to 
fifteen ordinary sized books, widch would c^ ibt to purchase from $15 to $2), whereas the Dictionary costs but $4. 

CAII riON.— Beware of an imitation of Youma- 's Dictionary, potten o'ltby a jiarty who were fonnerly 
my general ag-onts. It is advertised as lia.'ing a.'),4»0<) Keceipts, while ic icaUy htvi only b.^tweon./"'"" and five 
tlioiisancl. The Publishers display their profound originality, to say nothing of honesty, by issuing an eight- 
page circular, in stvle and appearance, copied bodily from my sixteen-page circular ; while the book itself is 
made up from the pa?es of Yotiman, only that the matter is so twisted and turned as to avoid an infringement 
of my copyright. Remember, the ablest, largest, and most complete book of the kind published anywhere, is 
The Dictionahy of Eveky Day Wants, by A. E. YoTJifAN, il.D., and avoid all paltry and weak imitations. 
Messrs. P. A. HUTCHINtiON & Co , are now my General Agents. 

varjt you really -craut paying- -nrork, Etead carefully pages 15 and 16, ^a 



A DICTIONARY OF EVERY-DAY WANTS. 

BT A. E. YOUMAN M. D. 



The following pages, descriptive of the Dictionary may have an appearance of exageration, yet 
when compiired with the hook itself, the impartial reader will allow that the description only faintly 
echoes the vast fund of information contamed in it. 

No trade, professiouor occupation, but whatis represented therein. The Housewife will find aids 
and suggestiona therein innumerable. The Carpenter, the Builder, the Blacksmith, will find mate- 
rial aid each in their respective departments. The young lady will find innumerable aids to pass 
her time not only pleasantly, but profitable. The Farmer and iStock-raiser will there reap such valu- 
able hints as cannot be found outside a small agricultural library. The Dressmaker, Dyer and Clcar- 
starcher will find there just what they want to know to make themselves perfect in their different 
specialities. The Trapper can find in no other book or books the secrets contained in Youmans'. 
The Sick can turn up therein to the particular disease with which they are troubled, and learn the 
latest remedies with methods for home treatment. But it is impossible to enumerate every parti- 
cular branch of every employment that Youman's Dictionary does not advance new and valuable 
information thereon. The fo'Uowing gives briefly the diflferent trades, &c., &c., valuable iuformafcion 
for which is found in the Youman's Dictionary. 



Clerks, 

Bookkeepers, 

Farmers, 

Stockraisers, 

Gardeners, 

Florists, 

Liquor Dealers, 

Merchants, 

Druggists, 

Photographers, 

Architects, 

Artists, 

Bakers, 

Confectioners, 

Engineers, 

Flour Dealers, 

Glass Woi'kers, 

Hair Dressers, 

Hatters, 

Ink Makers, 

Lumber Dealers, 

Miners, 

Opticians, 

Whitewashers, 

Siapmakers, 

Trappers, 

Tinsmiths, 

Cabinetmakers, 



Housekeepers 

Bankers, 

Barbers, 

Inspectors, 

Bookbinders, 

Printers, 

Gilders, 

Painters, 

Shoemakers, 

Clothiers, 

Dressmakers, 

Dry Goods Dealers, 

Brewers, 

Hardware Dealers, 

Engravers, 

Furriers, 

Glaziers, 

Grocers, 

Hotel Keepers, 

Iron Workers, 

Authors, 

Nurses, 

Perfumers, 

Roofers, 

Stereotypere, 

Tanners, 

Varnishers, 

Cooks, 



Builders, 

Dairymen, 

Carpenters, 

Carvers, 

Jewelers, 

Watchmaker 

Dyers, 

Coopers, 

Coppersmiths, 

Machinists, 

Curriers, 

Doctors, 

Egg Dealers, 

Blectrotypers, 

Fish Dealers, 

Gas Burners, 

Glove Cleaners, 

Gunsmiths, 

Hucksters, 

Lithographers 

Milliners, 

Dentists, 

Plasterers, 

Scourers, 

Tailors, 

Taxidermists, 

Apiarans, 

Paper Hangers, 



ACCIDENTS AND EMERGENCIES 

is the heading of the first division of the book. 

Among the receipts cgntained in it are the following : 

How to avoid a,nd prevent Accidents To Cure Insect Bites and Stings To Treat 

Mad Dog Bites 5 certain remedies for Snake Bites To cure Bleeding fi-om the 

Lungs 7 modes of Treatment for Burns and Scalds^ — To Restore persons apparently 

Drowned— — To remove Cinders and Dirt from the Eye -Fainting Frostbite To 

Extinguish a Fire in a Chimney 5 Methods to Escape from a Firs -20 Suggestions 

to Prevent Fire -50 Different Poisons and their Antidotes Safety during Thunder 

Storms Sunstroke, &c., &c., &c. 

This department is one of the most important in the book, because it relates to the prevention of 
sudden deaths. Accidents and emergencies are ever occurring, and when they do occur, all are 
exi^ited, and everybody is at a loss for the proper remedy. The possession of Youman's Dictionary 
will enable you to turn at once to what is required, and to save, it may be, a valuable life. There is 
nrit a poison that may be swallowed, ignorantly or accidentally, but what this book contains the 
.special antidote. 



Youitian's Dictionary of Evevy-day Wants, embodies the result of two 
veai's' hard and patient work among all manner of books, and among all 
manner of practical and observing men, and contains the latest and 
" best of everything" found anywhere and everywhere. 

—3— 



$100 SAVED YEARLY BY ALL WHO POSSESS AND BEAD 

THE APIAKY. 

cruder this heading ia giVen everything tbat is required to know in the successful raising of Bees 
and Management of Honey and Wax. There i8 given in detail — 

The Natural History of the Bee Drones and Workers Swarming Artificial 

Swanning To Prevent Swarming — Swarms going to the Woods Establishment of 

an Apiary Making a Hive Patent Hives Position of the Hives Bee Feeder 

Pasturage for Bees Enemies of Bees Wintering Bres Rearing Queens 

How to Change a Colony of Black Bees to Italian To Whiten Beeswax, &c., cVc. 

I have lately read of a young lady, who cleared over and above all expenses, in the keeping and 
management of Bees, f 1,000. Doubtless she was an enthusiast in Bee management, yet much mo- 
ney is and can b<^ made in this way, by any who possess the requisite knowledge, such as can bo 
toand in Toumau's Dictionary. 

CARPENTER AND BUILDER. 

There are few but hope at some time in the space of their life's pilgrimage on earth, to possess a 
home— "be it never so humble." To all such, as well as to those who already possess homes, this 
department will furnish suggestions in Buildhig, Repairing and Improving that cannot be found in 
any other b^ok, and the adi^ption of which will make their houses comfortable, pleasant, healthy 
and enioyable. To professional Builders, Carpenters, Masons and Bricklayers, it will be found in- 
Taluabie. Some of the subjects treated are — • 

Hints on House Building Brick Making To Wet Brick Coating for Brick 

Walls Brick Ovens Painting Brick Building To Keep Cellars from Freezing 

To Bnikl Chimneys Remedy for Smoky Chimneys To Lighten Dark Rooms 

Door Steps of Concrete Oiled Floors Soluble Glass for Floors Concrete Gravel 

for Houses When to Paint Houses Choice of Colors in Painting How to Erect 

Lightning Rods To Burn Lime without a Kiln To Rightly Make Mortar Parti- 
tions Plastering Walls and Ceilings Composition for Plaster Oraaments A 

Cheap and Durable Roofing -Tin Roofs To Make Tliatch Roofs To Prevent De- 
cay in Shingles Fire-Proof Wash for Shingles Artificial Stone- — To Preserve the 

Surface of Stone To Preserve Tools from Rust Art of Grinding Tools To Pre- 
vent the Rattling of Window Sashes Decay in Wood to PrcTent Stone Coating for 

Wood To Render Wood Incombustible, &c., Ac. 

In a score of wavs, can the possessor of the above information save many dollars — save the price 
of Youman'ti Dictionary fifty times over. What Farmer is not desirous of knowinsf how to securely 
keep the frost out of his cellars, and this book gives a new and perfectly novel way of successfully 
doing it at no expense whatever. Smoky Chimneys are an acknowledged nuisance, but any house 
owner possessing Yoiiman can easily rectify the ti'onble. ThG article on Lightning Rods is very 
complete and so fully explained that any one can make and put them up himself at a saving of 
many dollars. 

CEMENTS, GLUES AND PASTES. 

I do not know of any other work extant that gives such an immense number and variety of Ce- 
ments as doesYouman's Dictionary. It is a very complete department, and of a value in itself, 
much more tha^i equal to $4, the price asked for the whole book with its thousands of other practi- 
cal Receipts. Some of the Cements, Ac, are as follows : 

Alabaster Cement Architectural Cement Armenian Cement Bruyer's Water 

Cement Botany Bay Cement Acquaria Cement Cement for attaching Metals to 

Glass — ^For attaching Brass Work to Lamps For Broken Marble ForBri-k WaDs 

Cement for China, Crockery, Metals and Wood For Chemical Glasses For 

Covering the Fronts of Houses Coppersmiths' Cement Cutlers' Cemeut^ Ce- 
ment for Cloth or Belting For Cisterns For Engineers For Fastening Chamois 

and other Leather to Iron or Steel For Fastening Rubber to Wood and Metal 

Cement for Flof^rs— — For Gas Fitters For Gutters and Leaky Places For Iron 

For Jlother-of-Pearl For Leather For Mahogany For Patent Fuel For 

Preventing Leaks about Chimneys For Roofs of Houses For Steam Pipes For 

Stonniii.cr Cracks in Jars For Cracked Stoves Colored Cements Curd, Chinese. 



■EBBaaBBasi^aBH^Hai^HiHMBaimB^ 

The object of all study, and tlie end of all -svisdoni is practical utility, 

and Yoiiman's collection of 20,000 tried and approyed Receipts in all 

the Arts of Domestic and Social Life, may be considered as a yolume 

containing nearly the whole of the wisdom of man worthy of preseryation. 

— i — 



YOUMAN'8 DICTION ABY OF EVERY DAY WANTS. 



Diamond, Roman, Entomologist's Cements— Elastic Colodion Cement Electrical 

and Chemical Cement- — French, Egg, Roman, Glass-Grinders, Glycerine, Iron, Hy- 
draulic and Japanese Cements India Rubber Cement— Jewelet's Cement-- Kourie 

Cement, Liquid, Microscopic, Opticians, Parabolic, Plumbers' and Rice Flour Cements 
-^-Peasly Cement Roman, Seal Engravers and Water Cement — -Schioicac Ce- 
ment, &c. , &«.- — How to use Glue- — To Manufacture Glue Flexible Glue Liquid 

Glue Marine Glue— —Mouth Glue — -Portable Glue Spaulding Glue Water- 
Proof Glue— ^Mucilage Paste that will keep a Year Paste for Scrap Books 

Paste that -will adhere to any Substance— -Glaziers' Putty- To Soften Putty- 
Sealing Wax, all Colors. 

Independent fortunes have been made in the manufacture and sale of two of the Receipts given 
above : Peasley's Cem«nt and Spaulding's Glue. What has been done can be done again, and any 
young man with a moderate capital and plenty of "push" can take any one of the above Receipts, 
make it up in portable form, giving it a taking name, advertise it and make a certain competency. 
One of the Ri^ceipts given in this department, was had direct from the inventor and cost Dr. You> 
man $15 ; another of them cost $10 ; while two others tx>st $3 each» 

COOKING AND BAKING. 

This department is juet as complete as the majority of Cook Books, printed in large type, that 
eell from $1 50 to $2, and housekeepers have only to "possess the book to be convinced of this fact. 
It also contains a very complete selection of choice dishes for the sick and invalid. Space will allov 
but a moiety of the Receipts given in Youman's. 

Anchovy Butter — —Apple Bread Apple Sauce- — -Apple Puddings Apple Cake 

Apple Custard Apple Cream Apple Snow — ^Apple Fritters — Arti- 
chokes Blanc-Mange Cooking Asparagas To Make Baking Pov/der 

To Cook Beans To Judge of the QuaUty of Beef Roast Beef— Beef Collops 

Curried Beef Beef Stewed with Onions To Boil Corned Beef— Potted Beef 

Beef Cutlets Beef Tea How Beef Steak should bo Cooked Beef Steak and 

Onions— —Yeast for Bread Unfermented Bread Graham Bread Oxygenated 

Bread-— To Make Bread without Flour -To Discover when Bread is Adulterated 

Apple Bread Oneida Brown Bread— — Corn Brea.d Potato Bread Rice, Rye, 

Sago and Willow iferead -To Keep Bread Moist To Serve Bread at Table > 

Bread Pudding -Athol Brose Scotch Brose Wine Biscuit Buns 

To Clarify Butter To Steam Cabbage Cabbage Salad Cold Slaw 

Almond Cakes Banbury Cakes ■ — Breakfast Cakes Corn Cake 'Wheat- 
meal Griddle Cakes — ■ Ginger Cakes Iceingfor Cakes — ——Johnny Cakes- 



Lemon Cakes Sponge Cake- Wedding Cake To Clarify Sugar for Candies 

Chocolate Cream Candy Ginger Candy Everton Taffee Fruit Candy 

• 'Fig Candy Lemon Candy Molasses Candy— — -Scotch Butter Candy 

Carrots -To Boil Cauliflowers Charlotte de Russe ■ — To Fricasee 

Chicken • — Boneless Chicken — ■ — Chicken Broth Chicken Pot Pie Cho- 
colate Blanc-Mange Chocolate Caramel — ——Chocolate Creams ■ — Webster's 

Chowder Cocoa Codfish Balls To Make Good Coffee -Substitute for 

Coffee —Cookies — —Caution about Cooking Utensils —Cranberry Sauce 

Ice Cream Crullers- — • — Baked Custard Custard Fritters- Hard and Soft 

Boiled Eggs -Broiled Eggs Poached Eggs —Egg Omelette— To Test 

Eggs To Choose Fish To Boil Pish Fish Sauce— Fish Chowder To Fresh- 
en Salt Pish Fruit Cake — -To take the Frost out of Fruit and Vegetables Fry- 
ing 'How to know Good Flour To Restore and Improve Musty Flour Choice of 

Fowls ^To Boil and Roast Fowl and Chickens Cooking old Fowls Sauce for 

Fowls To Choose Geese Roast Goose Gems- — Gingerbread -Ginger Snaps 

Ginger Bisuuit Brown Gravy Green Corn Cake Green Com Pndding — - 

Green Peas— To Fry Haddock Hotch Potch— To choose Hops^— Strawberrry 

Ice Cream— -Lemon Ice Water Indian Meal Pudding Indian Pone- — Arrowroot 

Jelly -Apple Jelly Calves' Feet Jelly Chicken Jelly To test the QuaUty of 



Neither time^ nor expense has been considered in endeavoring to make 
Youman's Dictionary of Every Day Wants better and cheaner than any 
other book of a like nature that has yet been published. All recent im- 
provements and discoveries up to date have been included. 

—5— 



SAVED YEARLY BY ALL WHO POSSESS AND BEAD 



Lamb Roast Lamb Lemon Pie Lemon Sauce To Fry Mackerel—^ — Boiled 

Maccaroni- — Test of Bad Meat— Stewed Jleat Milk Biscuit To Improve Molasses 

MufSns Mulled Egg- — -To Distinguish Mushrooms from Poisonous Fungi 

To Broil Mushrooms Mushroom Catsup Superior Mustard French Mustard 

Test for Mutton •Mutton Broth To Select Nutmegs Oyster Stew To Fry 

Oysters To Bake, Roast or Boil Oysters Oyster Soup Oyster Patties Artifi- 
cial Oysters Scotch Oat Cakes Omelette Boiled Onions To Boast Partridges 

— —Partridge Pie — -Rich and Light Paste Potato Paste Pai'snips— — To Bake 

Pears To Peel Peaches Cream Pie Lemon Pie Mince, Orange, Peach and 

Pumpkin Pies Pigeons— — Pork as Food To Boil and Fry Potatoes Potato 

Scones Potato Snow Bird's Nest Pudding Rice and Apple Pudding Plum, 

Potato, Rice and Half-Pay Pudding Rabbits Shirley Sauce Worcestershire 

Sauce Chutney Sauce Roasted Snipes Stock for Soups Coloring for Soup 

Vegetable Soup Soda Cakes Sponge Cakes To Clarify Sugar Suet 

Dumplings How to Make Tea Healthy Substitute for Tea To Prevent Rust in 

Tea Kettles Browned Tomatoes Tomato Catsup Tomato Maraialado— — To 

Choose Turkey Stuffing for Turkey Turnips Baked Turkey To Roast Veal 

Breaded Veal Chops To Boil Vegetables To Roast Venison Venison Steak 

To Soften Hard Water To Purify Water Yeast ^Yeast Cakes, &c., &c. 

The directions given for testing the freshness of all kinds'of meat, poultry, game, fish, eggs, &c., 
are entirely new, and of great value to evei-y housekeeper. With Youman's l5ictionai'y as a guide, 
all kinds of healthful candies can be made at one's own fireside. There are also given six modes 
for testing the freshness and quality of flour — an article of which there is an imTaense quantity of 
poor and worthless grades always in the market. Every young housekeeper, just commencing the 
real business of life, will find all the aid requisite in this book, necessary to placing wholesome 
food, cooked in a healthful and inviting manner, before her "lord and master," relatives or friends. 

DRUGGIST AND CHEMIST. 

Every druggist and dealer in patent medicines and perfumery will find the information contaiHed 
in this department a great aid. Ladies, possessing Youman's Dictionary, can make their own per- 
fumes, essences, pomades and hair oils, of which there is a large variety, and so save in a year 
more than enough to pay for the book itself. The ingredients of every patent or proprietary m'ede- 
cine is given, as well as every popular balsam, syrup, cordial, essence, dentifrice, elixir, extrwcU 
liniment, lotion, ointment, plaster, &c., &c. 

Citric Acid Artificial Skin Rheumatic Alterative Hofiman's Anodyne Mag- 

nesian Effervescing Aperient Asthma Remedies Glycerine, Indian and Mitchel's 

Balsams Balsams of Honey and Tolu -Balm of Gilead Balm of Beauty Ban- 
doline -Wild Cherrv Bark Bay Rum Ague Bitters ^Blackben-y Bitters 

Testa for Blood Bloom of Roses Almond Bloom Brown's Bronchial Troches 

Camphor Ice Caustic Paste Cerate of Cantharides— — Ayer's Cherry Pectoral 

^Chloroform India Cholagogue—— Hydrate of Chloral Druggists' Colors 

Godfrey's Cordial — -Gout Cordial Medicated Cough Candy Court Plaster 

Shaving Cream Cephalic Snuff Dandelion Ten Dentifrices Five Depilatories' 

Dr. Kittredge's Remedy for Rheumatism and Stiff Joints Dr. Peabody's Cure for 

Neuralgia Wclford's Drops of Life — --Gravel and Kidney Drops Pectoral Drops 

• Ergot Elixir of Roses Elixir of Calisya Bark and Iron Twenty-four Differ- 
ent Essences To Make Extracts 'Extract of Buchu Extract of Opium Febri- 
fuge Rheumatic Fluid Bogle's Hyperion Fhiid Gargles Chewing Gum 

Glycerine Eight Hair Dyes— — Hair Invigorators Mrs. Allen's, Wood's and Phalon's 

Hair Restoratives Hydrogen Gas Bitter Wine of Iron Stains of Iodine 

Laudanimi Arnica, Chilblain, Camphor, Magnetic, Rheumatic, &c., Liniments ■ 

Lip Salves Freckle Lotion Santonine Lozenges for Wonns — —Cough Mixture 

Gout Mixture To Obtain the Odor of Flowers Hair Oils— Oil of Rhodium -Oil 

of Spike— —Green, Glycerine, Holloway's, Itch, Pile, Stramonium, &c.. Ointments 

Opodeldoc Otto of Roses Perry Davis' Pain-Killer Paregoric Pain Extractor 

Altliougli Youmau's Dictionary of Every-Day Wants is a very large 
book, containing over a thousand columns, on royal octavo sized pages, 
yet there is not in it one superjfluous receipt — not a receipt any one 
■would be willing to have expunged. All are of value — none worthless. 

—6— 



YOmiAN'S DICTIONARY OF EVERY DAY WANTS. 

Pastiles— Perfumes Ague Pills Brandretb"s Pills HoUoway's Pills ■ 

Pills for Obstructed Menstruation Nervous Pills Pills for Sick Headache Pills 

to Promote Menstrual Menstruation -and Twenty-eight other varieties of Pills 

Nine kinds of Plasters Fourteen Different Pomades— —Rules for Administering Medi- 
cines Charcoal, Hemlock, &c.. Poultices Ague Powder Condition Powders 

Dover's Powders, &c. Substitute for Quinine Red Precipitate— Remedy for 

Drunkenness Ecvalenta Arabica Rouge Balm of Gilead Salve Russia Sajive 

Green Mountain and Eleven other Salves— —To Bleach Sponge Sponge Tent 

Specific for Dysentery Syrup for Consumptives Hive-Soothing and Cough Syrup 

Syrup of Tar— —Syrup for Mineral Waters— —Tincture of Cantharides Cholera, 

Diarrhea, Gout and Opium Tinctures — Vaccine Virus Swain's Vermifuge Con- 
gress, Kissingen and Vichy Waters Eye Water Bryant's Pulmonic Wafers, &c., &c. 

There aie more than twenty diseases for which one or more specific remedies are given in this 
department— remedies that have been tried and proved to cure such diseases as rheumatism, sick 
headache, uyspc|ps!a, piles, sore throat, consumption, &c., &c. The Substitute for Quinine is per- 
fectly new, and is not to be found in any other book. In fever and ague, and all intermittent fevers, 
it is almost a sure cure for out of 608 cases treated with this Substitute, by the discoverer, 535 
were completely cured. It only requires that this new discovery be made up and advertised as a 
substitute for quinine, at one-quarter its cost, and a certain cure for fever and ague, to bring into 
the manufacturer an independent fortune. 

DOMESTIC ANIMALS. 

Farmers, stock raisers, and every man who owns a horse, cow, sheep or poultry, will wonder how 
they pould ever do without the information contained in this department. There are books innu- 
merable printed on this subject, and yet I venture the assertion that none of them contain the 
wide variety of information in a small space and usuable form as it is contained in Yonman's Dic- 
tionary. The Mode of Curing Foot Rot in Sheep is reliable, having been very successfully tried in 
Australia. Its first appearance in this country is in Youman's. How to judge and select a good 
horse by given rules, is of itself worth the price of the book to every man who has or hopes to 
purchase one. 

How to Tell the Age of Cattle Breachy Cattle Catarrh in Cattle To Relieve 

Choked Cattle— —Black Leg in Cattle Feeding and Care of Cattle Food and 

Mouth Disease - -Hoof Rot— — Hoven or Bloat Mange Cattle Plague Sawing 

of Horns Abortion in Cows To Select Dairy Cows— — Bloody Milk Garget 

Hard Milkers Kicking Cows To Increase Milk in Cows Milk Fever — When to 

Kill Old Cows Self-Sucking Cows Cooking Food for Stock — Thorley's Condi- 
mental Food Calves Hollow Horn To Select Good Pigs Bull Rings How 

to tell the Age of Sheep Jumping Fences Sheep-Killing Dogs To Cure Foot 

Hot in Sheep Scab in Sheep Other Diseases in Sheep Sheep Shearing 

Steers, to Break Horse Medicines, Thirty Different Kinds To Cure Baulky Horses 

Big Leg Big Head ^ Botts- — Cataract Castration Clicking Horse 

Collara Corns on Horses Colts Cribbing Distemper Farriery Care of 

Horses' Feet— — To Prevent Snow-Balling Flies on Horses Fracture Pumice 

Foot Sand Crack To Cure Founder Galled Back Glanders 

Grease Loss of Hair Halter Pulling Care of Harness Heaves 

Hide-bound Hoof-bound To Judge and Select Horses Points of a Good. 

Horse Ago of Horse To Test a Horse's Eye To Tell when Horses are 

Unsound Food and Water for Horses Feeding on the Road Horse Clean- 
ing Stables for Horses How to Fatten Poor Horses Interfering 

Kicking Knee-Spring The Mule Over-reaching Poll Evil How- 
to Ride a Horse Ringbone Scratches Shoeing Horses Spavin 

Sweeny Taming and Training Horses Tricks of Horse Dealers Wind-- 

galls Management of Poultiy Capons Diseases of Poultry Chicken ■ 

Scratching To Fatten Ducks Best Egg-Producing Hens Sex of EggSi 

Fattening Poultry Old Fowls To Manage Geese Guinea Fowl 

To Make Hens Lay Continuously To Prevent Hens Settinrj, &c., &c. 

The cost of the first edition of Youman's Dictionary of Everj-Day 
Wants has been immense — naarij five thousand dollars ($5000) ; paid to 
writers for articles contributed, for special receipts, author's require- 
ments, electrotype plates, <fec. It is new in everything — arrangement, 
matter, type, <fcc. — 7 — 



SAVED YEARLY BY ALL WHO POSSESS AND READ 

wwmmmBi mitvm\ W H\a i i ^a^mmmmmamamamBmrmii mmwmm\m i ii i m ii i ii iim ii m i bi ii iii iii i hi ii im i— min myMiii— 

Many pay $10, $25, and even $100, for instructions iu taming and training horses, who will have 
no more wisdom on the subject, if as much, as the horse-owner who possesses Youman's Diction- 
ary. It is very full on this point, giving plain and easily understood directions for making a horse 
lie down ; teaching him to pace ; to make him trot ; sit on his haunches ; make him follow you ; 
leach him to pick up a handkerchief, to walk and stand ; to make him appear as if lame, &c., &c. 
Besides this, it gives a full and complete exposure of the tricks of horse-dealers — as making a true- 
puUing horse baulk ; to make him stand by his food and not eat it: to make him appear as if badly 
foundered ; or, as if he had the glanders ; to nerve him if lame, and disguise his lameness ; to make 
an old horse appear young, &c., &c. One subscriber has made nearly $400 from a single receipt in 
Youman's, curing founder in horses. Another man has cleared over $200 from the receipt for 
caring scab in sheep. 

FARM, ORCHARD, GARDEN AND DAIRY. 

To the farmer, this department will be found to be of inestimable value ; and he who consults, 
and is guided by the knowledge therein contained, will certainly rank among the few who are suc- 
cessful. Every day just such information is wanted as can be found only in Youman's. No farmer 
owning Youman's Dictionary would be willing to part with it for ten times its price, provided that he 
could not purchase another copy. The following is but a shadow'of what the department altogether 
contains : 

Keeping Farm Accounts Apple Tree Borer To Color Apples while Growing To 

Renovate Old Apple Trees To Plant Apple Trees Asparagus Artichoke To 

Choose Annotto — To Cultivate Barley, Beans, Blackberries, Cabbage, Cauliflower, Let- 
tuce, Celery, Carrots, Cherries, Corn, Broom Corn, Cotton, Cranberries, Cucumbers, 
Turnips, Grapes, Gooseberries, Hemp, Horse Radish, Hyacinths, Lettuce in Winter, 
Melons, Mushroom Beds, Oats, Onions, Opium, Orchards, Peaches, Pears, Peanuts, 
House Plants, Potatoes, Sweet Potatoes, Quinces, Raspberries, Rhubarb, Wheat, Sor- 
ghum, Squash, Strawberries, Tomatoes, Chinese Yam, &c., &c. — -To Destroy and Ex- 
terminate Ants, Bugs, Cut Worms, Curculio, Docks, Fly on Turnips, Garden Spiders, 
Mildew, Insects, Codling Moths, Lice on House Plants, Smut in Wheat, Canada Thistles, 

Weeds in Walks, Peach Worm, Slugs. &c. To Cure BHght in Fruit Trees How to 

Attach Boys to Farm Life Boulders and Rocks Making Butter -Winter Treat- 
ment of Buttei" 'Coloi-ing, Salting, Working, Packing and Marketing Butter — -To 

Restore Rancid Butter A Cheap Vegetable Cellar To Make Ameriean, French, 

Dutch and Neufchatel Cheese Clotted Cream Rat-proof Corn Cribs Dairy Man- 
agement Draining How to Make Farm Life Attractive Rules f-jr Success in 

Farming Sleep for Farmers Fence Posts Overbearing Fruit Trees — —Time for 

Gathering Fruit Sun-Printing on Fruit To Protect Fruit Trees from Rabbits 

Window Gardening Grafting Wax Grafting To Ventilate Hay Stacks 

Hedges To Make a Hotbed Care of Farm Implements Keeping Lawns 

Manures Converting Bones and Dead Animals into Manure ^Maple Sugar Making 

Worn-out Meadows To Save Mice-girded Trees — —To Test the Richness of Milk 

To Manage Orchards Labels for Outdoor Plants Barnot's Certain Preventive 

for the Potato Rot Plowing and Harrowing To Clean Rusty Plows Rennet 

Uow to Select Corn, Barley, Oats, Potatoes and Wheat for Seed ^Vitality of Seed 

To Improve all Sorts of Seed Home-made Stump Machine — -Subaoiling To Tost 

the Soundness of Timber Best Time for Cutting Timber Transplanting Rules 

for Transportation of Vegetables Value of Toads To Grease Wagons To Prevent 

Rust and Mildew in Wheat To Heal Wounds in Trees, &c., &c. 

Farming, and all connected with Farm Life, is doubtless the most independent, healthy and en- 
joyable mode of existence ; and anything that will help to elevate it into an art, will bo of infinite 
service. This, in a moderate way, Youman's Dictionary professes to do. It gives ample rules for 
not only making Farm Lite attractive, but for its success as well. It shows wiiafc to do and what to 
avoid. It brings with it the accumulated knowledge of "many men of maMj"^ niiudi." Amateur 
Farmers, and men who think they know all about farming, will find iu tli-is book aid anl help they 
■knew not of. To know how to prevent Smut, Rust and mildew in Wheat, the Curculio and Blight in 
Worm Trees, as given in Youman's, is knowledge every farmer will own is worth posiessing. A 
necessity to success in farming is the right selection of seeds. This Youman gives very thoroughly. 
The article on Butter Making is very complete, being contributed by a farmer who has taken the 
first prize for Butt«r seven years in succession, at one of the lari;ost State Fairs. There lies before 

Each of the 630 pages in Youman will be found to contain as much 
xeading matter as several of the pages found in most similar works. 
And every effort has been made to condense as much information in as 
compact a form as consistent with legible type. 



YOmiAN'8 DICTIONARY OF EVERY DAY WANTS. 



me, while I write, a circular descriptive of a new mode of Restoring Rancid Butter to its original 
sweetness, for which secret the discoverer modestly asks tea dijllars. It is included with two other 
equally as good methods in \ouman's Dictionary, with its thousands ot other receipts, for only four 
dollars. It gives a new, simple and thoroughly tried mode of cultivating Potatoes, whereby the 
farmer can raise 186 bushels an acre, when on land planted in the usual way, in drills, only 75 
bushels per aci'e can be raised. 

HOUSEHOLD MISGELLANY. 

This department housekeepers will consider indispensable, giving, as it does, everything that is 
required to be known in the care of Beds, Boots and Shoes, Carpets, Furniture, Linen, &c. To 
clean Blankets, Brass Ornaments, Boots, Britannia Metal, Candle Sticks, Carpets, Water Casks, 
Window Curtains, Feathers, Floors, Glassware, Graining, Knives, Lamps, Lamp Chimncvs, Looking 
Glasses, Mai-ble, Oil Cloth, Paper Hangings, Paint, Paper-Mache, Pewter, Plate, Silver Ornaments, 
Sheepskin Rugs, Tin, Tea Kettles, &c. To remove spots or stains of Grease, Mildew, Oil, or IiiK, 
from Boards, Books, Kid Gloves, Carpets, Floors, Picture Frames, Stone Steps, Dress Goods, Linen, 
Furniture, Ivory, Marble, Silver Plate, WallPaper, &c. The article on the care of Boots and Shoes, 
shows how a pair of boota maybe made to last from one to three years longer than tlioy other- 
wise would. The right use and management of the Bi'oom, is something from which much can be 
learned, simple as its use may appear. To prevent CaUco Fading ; how to choose Carpets for beauty 
and wear, as well as to rightly lay them ; to mend Crockery, Glass and China Ware ; to extinguish 
fires of Kerosene ; to prevent Flies soiling Picture Frames ; to prevent the breaking of Lamp 
Chimneys; to make linen and muslin Dresses Fire-proof; to test Poisonous Paper Hanginqrs ; to 
make Umbrellas last twice as long as usual ; Household Weights and Measures ; to parity Water, 
&c., is all of real value in the practical details of every-day life. The articles on How to Choose a 
House, in either Renting or Purchasing, and How to Furnish a House, is worth a dozen times over 
the price asked for Youman's Dictionary. 

HOUSEHOLD PETS. 

This department furnishes full information as how to care for and manage all kinds of Cage 
^irds. It gives all the different diseases to which they are subject, and ample directions for their 
treatment and cure. The directions for making and stocking salt and fresh water Aquariums, and 
managing when complete, are sufficiently plain to enable any young lady or boy to easily construct 
one, and so allow them to enjoy nature in one of her many branches. The care and management of 
the Dog, in health and disease, ig to be found in this section. The article on training Dogs to go 
errands and perform tricks is valuable. Gold Fish, Rabbits and Squirrels come in each for a share 
of receipts concerning their management, &c,, &c. 

HOUSEHOLD PESTS. 

No housekeeper, realizing the immense annoyance and discomfort caused by the presence of Rats, 
Mice, Ants, Bedbugs, Crickets, Cockroaches, Beetles, Fleas, House Flies, Mosquitoes, &c., &c., but 
will fully appreciate this department, as contained in Youman's Dictionary. The directions given 
for the riddance and death of these pests are warranted in every instance ; and knowing the receipts 
contained in this book, no housekeeper need be troubled with these filthy jjests. 

HUNTING, TRAPPING AND TANNING. 

There is hardly a department in Youman's Dictionary that is so interesting and of such value to 
young men in the country or backwoods as is this one. It contains all the information required to 
be known on the subject, in a condensed form. Books of any value on this subject sell from $1 to 
$2.50, and do not contain anything about the process of Tanning, Fish Culture and Taxidermy, and 
in no wise are of such practical value as that contained in Youman's. A few of the articles are* : 

How to Make and Use Bird Lime English Secrets of Bird Catching To Preserve 

Birds To Skin, Stuff and Mount Birds .Bleaching Wool on Tanned Pelts To Tan 

and Dress Deerskins Dyeing for Buckskin, Morocco and Sheep Leather — —Fish Cul- 
ture Rods, Lines, Floats, Reels, Hooks and Baits for Fishing- — —Fish Charms 

Fishing without Nets, Lines, Spears or Bait -Skinning and Mounting Fish To Trap 

Foxes, Gophers, Owls, Mink, Muskrat, Otter, Rabbits, Raccoon, Skunks, Squirrels, 

Quail and Wild Turkey How to Select, Clean, Preserve from Moth and Manufacture 

Furs To Guard Guns against Bursting How to Choose, Use and Ciean Guns 

Effectively To Cure Green Hides To Prepare Lambskins for Ladies' Overcoats 

To Tan, Gild, Silver and Dress Leather To Utilize Leather Scraps Mink Breeding 

To Tan Muskrat Skins with the Fur on To Skin, Muskrats, Otter, Mink, &c. 

Propagation of Salmon — -To Prepare Sheepskins for Mats— —Preparation of Skeletons 
Coloring, Dvcuni.' Dressing and Tanning Skins and Furs— — Preservation of Skins 



Every one wlio desires to purchase knowledge cheap, should not fail 
to obtam a copy of this most valuable work ; and, possessing it, I am 
sure they would not part with it for thrice its cost. It contains just the 
practical knowledge all will find of value. 

—9— 



$100 SAVED YEARLY BY ALL WHO POSSESS AND BEAD 



■ Stretching and Curing Small Skins Snares- — -Arsenical Soap Tanning, with 

or without the Wool or Hair with or without Bark or Mineral Astringents Size, 

Paste and Skirting for Tanning Valuable versus "Worthless Skins Season for Trap- 
ping Setting and Baiting Traps Farmer's Trap for Mink, Weasels, Skunks, &c. 

Trout Breedmg, &c., &c. 

The article on Breeding Minks is not to be found in any other book published, and any farmer or 
farmer's boy, with the plain directions gi^^en, cau as easily breed and raise mink as he can turkeys. 
The article in Youman's Dictionary contains the rules and directions founded on tlie experience of 
the first successful mink breeder, who has now a complete minkery in Oaeida county, N. Y., and 
whose incbme tnerefrom is very large. Mink skins bring a large price, and will continue to do so 
aa long as winter, with its cold and snows, follows summer. If ladies follow out the simple rules 
given for judging the quality of fur, they will never be taken in when buying, by furs dyed, or of an 
inferior quality ; or, with the information contained in Youman's, ladies can tan, dress and make 
up their own furs, and so save the exorbitant charges of the furriers. 

INKS AND BLACKING. 

If one department can be said to be more complete than another, this one certainly is. I doubt 
if there has ever, heretofore, been such a collection of receipts for making different varieties of ink 
collected together within the covers of one book. There are one hundred and eigltteen different for- 
mulas for making it— all kinds — writing, lithographic, printing, indelible, black, blue, brown, carbon, 
carmine, copying, drawing, green, gold, aniline, India, luminous, marking, purple, red, scarlet, 
silver, eympaihetic, transfer, violet, yellow, &c., besides receipts fur restoring faded ink, to prevent 
mould in ink, for making ink powders, &c. The receipts for ink for secret and other correspondence 
are complete. The directions for making ink the writing with which disappears in a few days, is 
just such as lovers should use. There are thirty-three different varieties ot Blacking given, every 
one of which are reliable. 

MEDICAL AND SUEGICAL. 

We, all of us, are liable to sickness, disease and premature death, and any remedy, advice or sug- 
gestion that will enable us to recover lost health, or how to avoid sickness, should be warmly ap- 
preciated. The contents of this section in Youman's Dictionary covers very thoroughly nearly 
every disease that flesh is heir to, giving in every instance the cause, symptoms, and w'ell-lrieci 
curative remedies. If you are sick with a disease, of either an inflammatory or chronic nature, and 
require the services of a doctor, half-a-dozen of his visits will cost you from So to $10 ; whereas, a 
visit from, or rather to, Youman, will cost you but $i, and will give you just as much satisfaction as 
will the majority of doctors. The following are a few of the diseases treated of : 

Abortion Ague Sprained Ankle Apoplexy Loss of Appetite Asthma 

Weak Back Kules for Bathers Biliousness Spitting of Blood— — Transfusion of 

Blood Boils Inflammation of the Bowels Inflammation of the Brain Fcetid 

Breath Caked Breasts Bright's Disease of the Kidneys Bronchitis— — Bunions 

Cancer Canker Carbuncle Catarrh Chafing Chilblains Care of Chil- 
dren Cholera Cholera Morbus Colds— — Colic Consumption Corns 

Costiveness Coughs Constipation Whooping Cough Croup Deafness — 

Sure Signs of Death Delirium Tremens Diarrhea Disinfectants Diphtheria 

Diseases of Children Dizziness Drunkenness Dysentery Dyspepsia 

Earache Erysipelas Involuntary Emissions— — -Epilepsy Eyesight Stye in 

Eye Weak and Sore Eyes Fainting Cold Feet Felon Fever and Ague — — 

Bilious Fever Congestive, Scarlet, Typhoid and Yellow Fevers Gonnorrhea • 

Gravel Gout Headaches Palpitation of the Heart— — Heartburn Hiccough 

Hoarseness Hydrophobia — —Indigestion Influenza Itch Jaundice ■ 

Kidneys-; — Leucorrhea Inflammation of the Liver Lockjaw Inflammation of 

the Lungs Mcasels Menstruation Mumps— — Neuralgia Nervousness 

Nightmare Sore Nipples Nose-bleed Pimples Pleurisy Chicken Pox 

Small Pox Quinsy Rheumatism Ringwonn Rupture — Scrofula Scurvy 

Sea-sickuess Sleeplessness Position in Sleep Spleen Sprain -Spasms 

Squinting Inflammation of the Stomach Strictures St. Vitus Dance 

Sunstroke Sweating White Swelling Tape Worm Teething- — -Tetter 

Sore Throat -Ingrowing Too Nails Toothache Trichnia^— Inability to Hold 

Urine Vomitiii;^' Warts Wens Whitlow Worms, &c., &c. 

Every possible care lias been taken in the compilation of Youman's 
Dictionary, and it is unquestionably tke best book of the Jcind ever published, 
either in this country or in Europe. No other book now issued can ap- 
proach it in completeness of matter and arrangement. 

—10— 



Y0U3IAN'S DICTIONA RY OF EVERY DAY WANTS. 

The above diseases, besides being fully described, have two or more woU-tried remfdieR fm- Tnoir 
Buccessful liome treatment. There are six well-endorsed cures ZrCa•^oprn^lm1nfH/ i 

«^^Tr"V^^ '•'■• ''■"' <>*■ London, which has been used'by hSr six o 'eTghT t'rs fith ^ 
of Heam, 'vZ vn?"-r" ^'^^^i^'^-tanta given, all of which are approved bv the ^'ewYork c/y B IrS 
v«ln«h 1 V. "" f«r preserving tlie eyesight, without the aid of spectacles, to old a-e are iii- 

H^l «,> t f%7 T"" *"'! '^T^'^- ^^° «'^*^ i^ ^'-e^ f'om the possibihtv of taking the Smal! Pox and 

from Parhament ,^,,0 for makin^ the Te^e^pt^pubS^crhow'^to prJ^ent t1;et^e'c\'io1 Jf^TyphoidTev^^ 

ornajviental work. 



the 

An 



x?\ , 11- ViT , i , , j.iiov^nrui laiutiijy, jjecaicomania, iJiapuame. 1/eather Work Panpr 

Fowers, M.,.ss Work Pearl Work for Embroider.v, Shell Work, Transferring/&cLove,-s,f nature 
will learn from this department of Youman's how to dry Botanical Specimens for Preservation to 
S^^fJn t'^"''*'"'^ ^i"'""""^ ?'^'"' *" '^•^^ Impressions of Leaves, PlLnts, &c , to maC and Si *o 
Sd mrm';?o'e7.j„Tabre.^"'* ™'°'' ""''''' *''"°'' *^^^ ^"^^ '''^ ^^^*=^ will 'help'make home plea'^at 

PAINTING AND PAPERING. 

riSn7"p '5^,'*'''^''";^'^,*° ^^^ '•'"°'™ ^''°"* Painting and the Mixing of Paints, Varnishing Grainin- 
Gilding, Poli8liing,Kal8omimng, Staining, Paper-hanging, Fresco Painting, AdultTa tion of Co ors' 
Care ot Brushes, Whitewashing, Glazing, Puttj-ing, Ac^., is to be found in th s SartmLnt No nro 
fessiona painter or househol.ler who desires to do his own painting, but can find aU the reouFsUe 
A^^^Til' ^".Youman.. There are several Fire Proof /aints for Roofs, Ac InthoarSon 
Graining there IS given directions for copying every wood that is imitated. The art Jle on Paner 
hanging ,s very cmplete, and if followed will enable the housekeeper to mperLr rooms as ea^sUv 

trttS^of^'fer-HrTThr'"^^^^^^^^ TheuseofSoluallleGlaLFirni^XgTsaC^^^ 

ireateei or. uie iablo of lint.s, and the colors necessaiT to produce them will be found 
mvaluable to the amateur, as well as to the professional painter. There a.-rgiveHhe formi^las for 

author tiom $o to $8 each. ^The "Lime Water" for painters, called also " Harry Miraculous " has 
&s a viVvrSfoltTr^^'"'^ '"■ ''' '''' ^°' '''' ^'^'^^^^^^ *° *^^ hnmbuls uSj^Je^^d/rd! 

PHOTOGRAPHY AND THE FINE ARTS. 

Photography, in this section, though very concise, will be found very useful and esncciallv 
prac heal containing, as it does, all the latest improvements. The Art of Eugiavhi- bv Photo 
graphy, lately discovered in London, is given. To Reproduce Faded Photo|raphf; to inalfe Ma*L 
Photographs Microscopic Photography; Dresser's Process of Nature Prhitin.^ PhotoSh 
?£fn"/^h^^'■'''/"^^^}'''''%';"P.'^' Pl^o^ographing on Wood; Stereoscopic IV^nt arc fcfes; 
Tinting Photographs slightly; Photo-galvanography , and all the new and lately discovered pro- 

Ff.1?nl"?'-;f"''^'"'P'^^o'^i^''''5V\""^'l^"P''^^'P^«"* ^f Youman's. As is also Ciavon Draw?ng 
Etching, Lithography, Oil and A\ater Color Pauitmg, &c., &c. There are manv other articlerand 
receipts of exceeding value to Photographers and A^rksts; but ^ant of rooS p JevSts ihem^^^^ 

PRESERVING AND STORING. 
There is not a family on the continent of America but that yearly requires the knowledge con- 

Apple Butter Apple, Apricot, Blackberry, Cherry, Currant, Grape, Gooeeberrv, Peach 

Raspberry and Strawberry Jellies, Jams and Marmalades To Dry Apples Apricots 

Beef, Corn, Currants, Eggs, Herbs, Peaches, Parsley, Pumpkins, Rhubarb, Roots, &c! 
- To Preser^-e Apples, Cabbages (in winter), Cherries, Citron, Currants, E-gs Cut 
Flowers, Grapes, Honey, Ice, Milk, Mushrooms, Parsnips, Green Peas, Peaches, Plums 

Qmnces, Rhubarb, Roots, Rosebuds, &c. Bacon To Cure Beef and Hams To 

Pickle Beet, Cabbage, Green Corn, Green Cucumbers, Eggs, Gherkins, Mushrooms, 

Onions, Oysters, Sweet Citron, Cucumbers, Tomatoes, Walnuts, &c. To Keep Beans 

Fresh for Winter Bengal Chutney-Cherry Cheese Candied Citron Essence of 

Coffee To Have Green Corn the Year Round Catsup, five different kinds Straw- 

berry, Raspberry, Currant and other Syrups Keeping Fnait To Protect Dried Fruit 

Eemember, if you caunofc accept an Agency for Youman, and desire a 
copy for yourself, I prefer you should ask one of the first book canvass- 
ers 3;ou meet for a copy. Failing in this, I will mail you a single copy on 
receipt of the price, $i, prepaying postage, which amounts to 50 cents 



$100 SAFED YEARLY BY ALL WHO POSSESS AND HEAP 



mniiimiin mi—mriii—ni 

from Worma To Keep Grapes Candying Fruits To Keep Lamb Fresh in Sum- 
mer -A Dozen Different Marmalades- — -Phrenyl Paper for Preserving Meat— —To 

Condense Milk— —Piccalilli To Detect Copper in Pickles To Make Sauerkraut— 

'^o Prepare and Pickle Tripe Worcestershire Sauce, &c., &c. 

The article on Canning Fruit gives very minutely all necessary directions, and any housekeeper 
can achieve success byfollowing these directions. I possess a pamphlet (already allud'ed to) entitled 
" Fresh Eggs and Yellow Butter," issued from Chicago. It is devoted chiefly to the laiulation of a 
newly discovered method of keeping eggs perfectly fresh for a year. The discoverer, who calls him- 
self a "practical chemist," asks $15 for his secret, which, I doubt not, he receives very often. 
His discovery (price $15) is to bo found in this department of Youman, as well as eleven other 
reliable methods for preserving eggs, one of which methods is warranted to keep them for two 
years, when they will be as fresh as if newly laid. 

SOAP AND CANDLES. 



In this department, everything required to be known in the making of Soap and Candles is to be 
found. Tue Assay and Adulteration of Soap is also given, as well as every variety of Toilet Soap, 
The articles on Home-made Soap will be foun * 
Mineral, Composite, Spermaceti, Stearine, "V 
is fully treated of in this section of Youman. 



The articles on Home-made Soap will be found valuable by housekeepers. Candles made from Lard, 
Mineral, Composite, Spermaceti, Stearine, Wax, Adamantine, and Tallow, by Dipping and Moulding, 



TOILET. 

Evf^rv young lady will appreciate the information contained in this department. The gentlemen 
wuj ,,.:i .. It contains, among many other things, a remedy for Baldness that has been found suc- 
cessful iu every instance. It tells How to be Beautiful ; to Eemedy a Blotched Face ; Offensive 
Breath; to Improve the Complexion ; Colors Suited to Different Complexions ; a dozen remedies for 
Corns and Warts ; Dandruff ; Pimples and other Eruptions on the Face ; to Lengthen the Eyelashes; 
Flesh Worms ; six remedies to liemove Freckles ; Care of the Hair ; to Curl the Hair ; Dres'smgs for 
the Hair ; twelve Hair Dyes ; to make the Hair a Golden Color ; Gray Hair ; Care of the Hands ; 
Chapped Hands ; to Soften aad Whiten the Hands ; Scurf in Head ; Chapped Lips ; to Remove Moth 
Patches ; to make Large Noses Small ; Sunburn and Tan ; Care of the Teeth ; Cold Cream, Oils, 
ToUet Vinegar, &c., &c. '^ 

WARDROBE. 

This department tells all about Clothing— to Renovate, Brush, render Waterproof, make Uninflam- 
mable, Water-tight, to Renew when Faded and Worn, to extract Urease Spots from, &c., &c. It 
also gives articles on Laundrying, Care of Hats, Coloring Kid Gloves ; Starching Shirt Bisoms and 
Collars; to keep and "do up" Silk, &c. The article on Making and Cutting Gaiinents— Ladies' 
Dresses, &c.— will be found just the thing by ladies who do not live near, or do not feel like con- 
sulting a professional dressmaker. There is also given rules for making a working suit for farmers. 

WASHING, BLEACHING AND DYEING. 
A vast amount of labor in housework can be saved and avoided by the knowledge contained in 
this section of Youman. Professional Dyers, as well as Homo Dyers, will find much that is new and 
practical in Dyeing. There are receipts given in this department that are sold separately at from 
13 10 $5, and some of which cost the author these sums. The following are but a few of the receipts, 
want of room preventing the whole being given : 

It tells how to clean Blankets, Broadcloth, Cloth, Coats, Coat Collars, Crape, Curtains, 
Mourning Dresses, White aad Ostrich 'Feathers, Gloves, Black, Gold or Silver Lace, 
Shawls, Scarfs, White Middle of Cashmere Shawls, Silk (all colors). Straw Bonnets, 

Veils, Velvet, Woolen Articles, &c. -To Dye Annotto, Biack, Blue, Purple, Brown, 

Buff, Crimson, Drab, Green, Red, Lilac, Madder, Orange, Pink, Scarlet, Violet and Yel- 
low, all shades, on Cotton, Wool, Cloth, Stocking Yarn, Carpet Warp, Feathers, Gloves, 

Silk, Straw and Chip Bonnets, &c. All the Liquid, Analine and Direct Dyes are also 

given Bleaching Cotton, Linen, Wool, Silk, &c.— Virtues of Borax— To Wash Cal- 
icoes, Chintz, Woolen Hose, White Counterpanes, Lama Dresses, Lawns, Quilts, Table 
Linen, Muslins, Piques, Merinoes, Ribbons, Scarfs, Silks, White Silk Stockings, New 

Flannels, Summer Suits, &c. .To Raise the Nap on Cloth Mildews— To Rmew Old 

Crape To Preserve the Color of Dresses — -To Whiten Flannel when Yellow Iron- 
ing Whitening Linen -Fading of Prints— To Polish Shirt Bosoms — -Wrinkled 

Silk Clearing Soapsuds — -Clear Starching Eight kinds of Starch To B.pach, 

Clean, Dye, Whiten and Varnish Straw Bonnets Washing Fluids, &c., &c. 

^MB«»lMllniflaaMM»BMnnfBag-»«WW»«IMiBMMM»MaMMlMip^l^|ippillll|^,J | |^ ■■■■^™ — ■^WPB—B— i 



Youman's Dictiouary is one of the most remarkable books of the day, 
containing, as it does, a reference to every conctsivable subject under the 
sun. In itself it is a complete and practical library, so arranged as to be 
invaluable in the household, on the farm, in the counting-room or workshop. 



YOmiAN'S DICTIONARY OF EVERY DAY WANTS. 



By tho article on Washing Fluids, the housekeeper cau aave the price of Youinaii s Dictionary in 
the economy of Soap alone. Besides, by its use, a great amount of labor is savetl, the clotlies are 
not worn out and destroyed by excessive rubbing, and what is of more value, time is economized, 
and lack of health from overwork prevented. 

WINES, LIQUORS AND VINEGAR. 

The formulas for making every kind and variety of liquors is found in this department. It is 
notorious that there is no pure liquor to be had in this country. It is all manufactured and mixed 
by the lart^e, so called, "importers," and if you either sell the "stuflf" or drink it, why not make it 
up yourself, from the receipts here given, which are precisely similar to those from which the 
large '• importers" make their liquors. " Imported" brandy sells at from $10 to $15 a gallon, and 
costs from $1 to $1.50 , champagne $3 to $5 a bottle, costs from 25 to 50 cents. Of course, it is not 
necessary to observe the immense profit that cau be made in the making and selling of liquors. 
Some of the receipts are to make Ale ; Beer ; Ginger Beer Powders ; Brandy ; Champagne ; Claret ; 
Cordials (all kinds); Gin; Lemonade; Mead; Porter; Punch; Rum; Schiedam Schnapps; Sher- 
bet; I. ish or Scotch Whiskey; Apple, Apricot, Blackberry, Cherry, Cider, Currant, Damson, Elder- 
berry, Grape, Ginger, Gooseberry, Lemon, JLideira, Morella, Mulberry, Parsnip, Port, Qninct-, 
Raisin; Raspberry, Rhubarb, Sherry, Strawberry, Tomato, Unfermented and Home-made Wines ; 
Bead for Liquors ; Beer Bouquet ; Coloring for Liquors ; to Neutralize Whiskey, kc. The articles 
on Brewing and Home-made Beers are very full, as is also the article on making pure, delicious 
Cider, which shows how to Boil, Clear, Preserve and keep it Sweet, and to Sweeten when sour. To 
make Cider without. Apples is also included, and it is astonishing what an amount of money has 
been and is every year made out of this secret. There is hardly a drop of cider sold in New York 
city that ever saw even the blush of an apple. The different receipts for Home-made Wines are 
more complete than can be found in any other book published. All manner of Summer Drinks 
are given, as well as every kind of Home-made Syrup. One of the most complete parts of this 
section is that of Vinegar making. In first gives in detail the general processes of Vine- 
gar making ; then follows directions for making Camp, Cider, Cold Water, Cowslip, Black Cur- 
rant, Honey, Horseradish, Gooseberry, Perry, Dry Portable, Primrose. Raspberry, Rhubarb, Straw- 
berry, Sugar, S jrghuni and White Wine Vinegars, including directions for increasing the sharpness 
and strength of Vinegar. One of these processes is the same that has been exclusively advertised 
and sold by a party in Connecticut at $5 per copy ($1 more than the price of Youman's 530 pages). 
It is worth $50 to any one desiring to make Vinegar even for their own use, and can be relied on as 
the best process in existence. Vinegar is an absolute necessity to every family. These instructions 
•will enable atnj one to make a few barrels for family use, or to manufacture for the wholesale trade. 
Scores of men are getting rich making and selling Vinegar ; and no wonder, costing, as it does, but 
five cents a gallon, and containing no drugs or acids — in fact, cannot be told from pure Cider Vine- 
gar. To any farmer, or farmer's boy, or any one who desires a money-making business, this newly- 
discovered process of making Vinegar is worth $50, and it can be had, with thousands of other 
equally as (jood money-making suggestions, in Youman's Dictionary, for only $1. 

WORKERS IN GLASS. 

This section furnishes all that is required to be known in the manufacture and manipulation of 
Glass; tne making of Mirrors ; Painting, Cutting, Etching, Gilding, Drawing, Staining, Polishing, 
Grinding and Silvering Glass ; to prepare Soluble Glass, &c., &c. 

WORKERS IN METALS . 

This is one of the most complete departments in Youman. There is not a trade that uses Iron, 
Steel, Gold, Silver or other Metal in working, but will find the knowledge contained therein invalu- 
able. Alloys, Amalgams, Bronzing, Casting, Case-Hardening, Electrotyping, Electro-Gilding and 
Silvering ; Enameling, Etching, Galvanizing, Gilding, Soldering, Japanning, Niakel-Plating, Tin- 
ning and Welding are all fully treated of. Ample directions for making Galvanic and Electric Bat- 
teries are also gixen. To prevent Boiler Explosions and Boiler Incrustations; the Making, Bfonziug, 
Laquering. Temjiering, Coating, &c., of Brass ; twenty difierent kinds of Bronzing ; to Weld Cast 
Iron; to Clean and Repair Watches and Clocks ; to take impressions from Coins; to Imitate Dia- 
monds ; to Temper Tools ; to Recut Files and Rasps when old ; to make Artificial Gold ; to Counter- 
feit Gold : to Color Gold ; to make Gold Coin ; Imitation Gold ; Oreide Gold ; to Test Gold ; to Har- 
den Mill Picks and Cast Steel in general; to ascertain the Horse-Power of Steam Engines and 
Boilers ; Decay of Iron Railings ; to Tin Iron ; to Test the Quahty of Iron ; to Clean Jewelry ; Test 
for Plated Metal ; to Plate and Gild without a Battery ; to put a Saw in Order ; to Imitate Silver ; 
Silver-Plating Fluid; tn Distinguish Steel from Iron; Bessemer and Heaton process of making 
Steel ; Size of Sheet for Tin Cans from 1 to 100 gallons ; Tinning Cast Iron ; • Varnish for Iron, Steel, 
Tools, &c. ; Care of the Watch ; a new Welding Power, &c., &c. Lack of space prevents a complete 
enumeration of the different headings in this section of Youman's Dictionary. 

MISCELLANEOUS. 

In this department — the last — is contained information that could not be classified under any of 
the preceding headings, besides a great many new receipts, some of which wi^re not known, and 

The clearness of the print iu Youman's Dictionary, the arrangements 
of the receipts, with the comprehensive index, render recourse to it at all 
times as easy almost as turning over the pages of a magazine, and obtain- 
ing from it the information sought, in plain language and condensed form. 

—13— 



$100 SAVED YEARLY BY ALL WHO POSSESS AND BEAD 

others had escaped the author's observation when the departments to which they rightly belong 
^vere completed. This section is a book of itself, such as sells for $2, as could be easily understood 
a )d appreciated, if it were published in the usual large-sized book type. Some of the information 
contained in it is as follows : 

To avoid the Ague; make Analine Colors; test the purity of the Atmosphere ; make Axle Grease ; 
Gas for Toy Balloons ; Base Ball ; Artificial Blackboards ; Black Healing Salve ; to prepare Blad- 
ders ; Home-made Biromuters; Sea Bathing ; Ventilation of Bed Rooms; everything connected 
with Book Making and Binding ; to preserve the Binding of School Books ; Fallacies iti Building ; 
Relative Strength of Building Material ; to Restore Butter when Rancid ; to prepare Butterflies for 
Collections ; Printing Ink Rollers ; to make Carbolic Acid ; Casting in Plaster, Wax, Sulphur. &c. ; 
Physiological Chairs ; Manufacture of Charcoal ; to build a Chimney that will not smoke ; to cure 
Smoking Chimneys ; Chinaware ; Chlorine ; Flavor for Cigars ; Filtering Cistern ; to make a Clock 
for 25 cents that will go and keep time, is something every boy should know ; to make Enamel 
Cloth ; Hints to Coachmakera ; effect of exposure on Coal (the knowledge of this fact alone will save 
many dollars yearly to families who use coal, as will also the directions for rightly making a coal 
fire) ; Lawof Copyright ; Artificial Coral ; to Detect Cotton in Linen; a simple anct effective Cure 
for Croup ; the seven rules which are given to Detect Counferfeit Money will in themselves save 
the price of Youman to the person who possesses them ; a splendid and simple substitute for Court 
Plaster ; to make Crayons ; to fix Crayon Colors ; to Lighten Dark Places, as wells, cisterns, &c. ; 
to tan a Dogskin with the hair on ; to rightly clean Silver Door-Plates ; an entirely new, novel aad 
successful method to Raise the Bodies of Drowned Persons ; Damp Dwellings ; to cure Earache ; 
the article on the Earth Closet is very complete, and so easily understood that any farmer, from the 
directions given, can make one for himself, and so save both money and health; to preserve the 
White of Eggs ; to make Eggs of Pharoah's Serpent ; French Method of Embalming ; to make 
Enamel of all colors ; Enameling Wood Work ; Engraving in Alto-Relievo , to clean Engravings and 
Chromes will be found of estimable value in these days of Chromos and Engravings ; Etching Shells; 
to wash Ether ; cure Sore Eyes; to raise Ferns from Seeds ; to cure a Felon ; Fire Annihilator ; 
Fire Kindlers ; to make all varieties of Fireworks ; to make " Patent Flour;" to read the Gas Metre, 
and so prevent the companies from overcharging ; every young lady who attends balls and parties 
will want to know how to obtam Fresh-Blown Flowers in Winter ; to avoid Waste of Gas ; to com- 
pute the speed of Gearing and Pulleys ; to preserve Geraniums dui-ing winter ; Gilders' Glue ; to 
loosen a Ground Glass Stopple ; to write or draw on Glass ; Glazing for Earthenware ; to Crystalize 
Grass ; to prevent Grass growing in a Paved Yard ; Grindstones ; to make a Greenhouse : Gun Cot- 
ton; Gunpowder; to prepare pure white Gutta Percha; Varnish for Harness; to make an iEolian Hai'p; 
seven methods for making delicious Artificial Honey, receipts for which are being peddled about the 
country and advertised at from 25 cents to $5 ; to keep Flies from Horses in hot weather, is some- 
thing every horse-owner should know ; to Break Horses of Pawing ; an improved Horse (Jollar ; to 
build an Ice House, and gather and preserve Ice ; Artificial India Rubber ; New Rules for Com- 
puting Interest ; Artificial Ivory ; to Bleach, Whiten and render Ivory Transparent ; Dyes fur Ivory; 
how to make a Kite, something every lad in the land is anxious to know ; Home-made Lampwicks ; 
Drying Lumber ; 13alloon Varnish ; to Purify Water when Putrid ; to Harden and Polish Alabaster; 
Blackboard Paint will be found of value to every school teacher ; every farmer desires to know how 
to quickly and profitably Dissolve the Bones of Dead Animals ; to Whiten Bones ; Map Varnish; 
Moulding Figures ; Oil Parchment ; Tracing Paper ; Fumigating Pastilles for the Sick R )om ; to 
Harden and Toughen Plaster Casts ; to Soften Hard Putty ; a new Cure for Inflammatory Rheuma- 
tism ; Artificial Slate ; Syrup of Tar ; Veneering; Manufacture of Panama Hats ; Ventilation ; cheap 
and simple Burning Lens ; Prepared Chalk : to Detect Cotton in Linen Fabrics ; Crucibles ; 
to Test White Lead; to take Impressions of Leaves upon Silk, Paper, &c. ; Lovage ; Magic Copying 
Paper ; Preparation of Manuscript for Papers and Books ; to Clean Marble ; to Brighten Matting 
and Oil Cloth ; Table of Measures ; Home-made Microscope ; Composition of Pure Milk ; to detect 
Adulterated Milk ; Aromatic Mustard ; the signification of every known male and female Name ; 
Nitro-Glycerine ; to purify Lamp Oil ; Oleographs, a new English discovery ; Leather Paper ; Paper 
from Oat Refuse ; Artificial Diamonds ; Composition of all the well-known Patent Medicines ; Pearl 
Inlaying ; IndeUble Pencils ; new style Pictures for Magic Lanterns ; Photo-Lithographic Process; 
to take Plaster Casts ; to make a Plumb Rule ; to clean Printed Sheets ; Self-Acting Pump ; Rag 
Carpets; Railroad Signals, to understand ; Repairing Roads ; to make Sand Paper ; Quantities of 
Seed required for each acre ; Hints on using Sewing Machines ; a new Specific for Small Pox ; 
Skating ; to take fac-similes of Signatures ; to Bleach Sponges ; to Cure Stammering ; Artificial 
Stone ; to mend Cracked Stoves ; Art of Swimmin<^ ; Average Growth of Trees ; Incontinence of 
Urine ; Ventriloquism ; Chemical Washing Preparation, such as sold by advertisers for $5 and $10 ; 
to Find Water ; to Improve Hard Water ; to tell whether Water is hard or soft ; to Clear Water 
when muddy ; Water Filters and Tanks ; Water-tight Cellars and Floors : Water-proof Paper ; 
Water-proof'Cloth ; Weather Signs ; Weather Table ; to prevent Decay in Wood ; to Season Wood ; 
■to give the appearance of Age to Writing ; how to Write a Business Letter ; to make Writing Indel- 
ible ; to Copy Old Writing ; to take out Writing ; Writing for the Press, &c., &c., &c. 

J8^' Tlie header of this descriptive Circular loUl understand that it is utterly impossible to insert in 
a doi^en pages even the merest mention of the vast amount of information contained in Hie large double- 
colwmn 530 pages of Touman's Dictionary. Ihe Book itself must be seen and consulted to be fully 
a]>nrecialed. 

Do you want a book that will give you reliable iuformation upon every 
imagiuable subject? Then buy Youman's Dictionary of Every-Day 
Wants, with its 20,000 Practical JEleceipts, in every department oi' human 
effort, you will never make a better investment of $4, while you live. 

—14— 



Good Books Mailed on Eeceipt of Price. 



Courtship and Marriage; or, The Mysteries of Making Love fully Explained. This 
is an entirely new work on a most interesting subject. Contents.— First steps in courtship- Ad- 
vice to both parties at the outset; Introduction to the lady's family; Kestrictions imposed by etiquette- 
"What the lady should observe in early courtship; What the suitor should observe ; Etiquette as to pres- 
ents ; The proposal ; Mode of refusal wlien not approved ; Conduct to be observed by a rejected suitor • 
Kef usal by the lady's parents or guardians ; Etiquette of an engag:ement ; Demeanor of the betrothed 
pair; Should a courtship be long or short ; Preliminary etiquette of a wedding ; Eixiug the day ; How to 
be married ; The trousseau ; Duties to be attended to by the bridegroom ; Who should be asked to the wed- 
ding; Duties of the bridesmaids and briJegroomsmen; Etiquette of a wedding; Costume of bride, 
bridesmaids, and bridegroom ; Arrival at the church ; The marriage ceremonial ; llegistry of the marriage ; 
Eetum home, and wedding breakfast ; Departure for the honeymoon ; Wedding cards ; Modem practice of 
" No Cards ; " Eeception and return of wedding visits ; Practical advice to a newly married couple. Mailed 
for 15 cents. 

How to Behave. — A Hand-Book of Etiquette and Guide to True Politeness.— Contents. — 
Etiquette and its uses ; Introductions ; Cutting acquaintances ; Letters of introduction ; Street etiquette ; 
Domestic etiquette and duties ; Visiting ; Receiving company ; Evening parties ; The lady's toilet ; The 
gentleman's toilet ; Invitations ; Etiquette of the ball-room ; General rules of conversation ; Bashfulness, 
and how to overcome it; Dinner parties; Table etiquette; Carving; i~ervants; Travelling; Visiting 
cards ; Letter-writing' ; Conclusion. This is the best book of the kind yet published, and every person wish- 
ing to be considered well-bred, who wishes to understand the customs of good society, and to avoid incor- ' 
rect and vulgar habits, should send tor a copy. Mailed for 15 cents. 

The Model Letter-Writer.— A Coraprehensive and Complete Guide and Assistant 
for those who desire to carry on epistolary correspondence— containing instructions for writing Letters of 
Introduction; Letters on Business; Letters oi; Kecommendation ; Applications for Employment; Letters 
of CongraLulaiion; Letters of Condolence; Letters of Friendship and Relationship ; Love Letters; Notes 
of Invitation ; Letters of Favor, of Advice, and of Eucuse, etc., etc., together with appropriate Answers 
to each. This is an invaluable book for those persons who have not had sufficient practice to enable them 
to write letters without great effort. Mailed for 15 cents. 

The Complete Fortune-Teller and Dream Book.— This book contains a complete 

Dictionary of Dreams, alphabetically arranged, with a clear interpretation of each dream, and the lucky 
numbers that belong to it. It includes Palmistry, or telling fortunes by the lines of the hand ; fortune- 
telling by the grounds in a tea or coffee cup ; how to read your future life by the white of an egg ; tells how 
to know who your future husband will be, and how soon you will be married ; fortune-telling by cards ; 
Hymen's lottery ; good and bad omens, etc., etc. Mailed for 15 cents. 

Love and Courtship Cards.— Sparkins, Courting, and Love-Makina all made easy 
by the use of these Cards. They are arranged with such apt conversation that you will be able to ask the 
momentous question in such a delicate manner that the girl will not suspect what you are at. They may 
be used by two persons only, or they will make lots of tun for an evening party of young people. There 
are sixty cards in all, and each answer will respond differently to every one of the questions. Mailed for 
SO cents. 

How to Woo and How to Win.— This interesting; work contains full and explicit rules 
for the Etiquette of Courtship, with directions showing How to Win the Favor of the Ladies; How to begin 
and end a Courtship ; and How Love-Letteis should be written. It not only tells how to win the favor 
of the ladies, but how to address a lady; conduct a courtship; "pop the question"; write love-letters • 
all about the marriage ceremony ; bridal chamber ; after marriage, etc. Mailed for 15 cents. ' 

Art of Ventriloquism. — Contains simple and full directions by wliicli any one may 
acquire this amusing art, with numerous examples for practice. Also instructions for making the 
magic whistle, for imitating birds, animals, and peculiar sounds of various kinds. Any boy who wishes to 
obtain an art by which he can develop a wonderful amount of astonishment, mystery, and fun, should 
learn Ventriloquism, as he easily can by following the simple secret given in this book. Mailed for 15 cents. 

Leisure-Hour Work for Ladies.— Containing Instructions for Flower and Shell 
Work; Antique, Grecian, and Theorem Painting; Botanical Specimens: Cone Work; Anglo- Japanese 
Work; Decalcomanie ; Diaphame ; Leather Work; Modelling in Clay; Transferring; Crayon Drawing; 
Photograph Coloiing, etc., etc. A very complete book, and one that no young lady having spare time 
can afford to be without. Mailed for 20 cents. 

The Dancer's Guide and Bail-Room Companion.— Including Etiquette of the 

Ball-Room This is one of the best and most complete books ever published, and it contains all that is 
required to know, by the most plain or fashionable, of ball-room etiquette, behavior, manners, etc., 
besides containing full and minute directions for all of the popular and fashionable dances, with ample ex- 
planations, calls, etc. Mailed for 25 cents. 

The American Sphinx. — A choice, curious and complete collection of Anagrams, 
Enigmas, Charades, Rebuses, Problems, Puzzles, Cryptographs, Riddles, Conundrums, Decapitations, 
Word Changes, etc , etc. Profusely Illustrated. MaUed lor 25 cents. 

Our Boys' and Girls' Favorite Speaker. — Containing patriotic. Sentimental, Poetical 
and Comic Gems of Oratory, by Chapin, Dickens, Dow, Jr., Beecher, Burns, Artemus Ward, Everett, 
Tennyson, Webster, and others Mailed for 20 cents. 

Life in the Back Woods. — A Guide to the Successful Hunting and Trapping of all 
kinds of Animals. This is at once the most complete and practical book now in tbe market. Mailed 
for 20 cents. 

Address FRAXK M. REE;I>, 

139 EiiTbtb Street, New York. 



Good Books Mailed on Eeceipt of Price. 



The Housewife's Treasure.— A manual of information of everything that relates to 
household economies. It gives the method of making Jackson's Universal Washing Compound, which 
will clean the dirtiest cotton, linen or woolen cloths in twenty minutes without rubbing or harming the 
material. This rtceipt is being constantly peddled through the country at $5 each, and is certainly worth it. 
It also tells all about soap-making at home, so as to make it cost about one-quarter of what bar-soap costs ; 
it tells how to make candles by moulding or dipping; it gives seven methods for destroying rats and 
mice ; how to make healthy bread without flour (something entirely new) ; to preserve clothes and furs 
from moths ; a sure plan of destroying house flies, cockroaches, beetles, ants, bed-bugs and fleas ; all 
about house-cleaning, papering, etc., etc., and hundreds of other valuable hints just such as housekeepers 
are wanting to know'. Mailed tor 30 cents. 

Secrets for Farmers.— This book tells how to restore rancid butter to its oricrjnal 
flavor and purity ; a new way of coloring butter ; how largely to increase the milk of cows ; a sure cure 
for kicking cows ; how to make Thorley's celebrated condimental food for cattle ; how to make hens lay 
every day in the year; it gives an effectual remedy for the Canada thistle; to save mice girded trees; a 
certain plan to destroy the curculo and peach borer; how to convert dead animals and bones into manure ; 
Barnet's certain preventive for the potato rot, worth $50 to any farmer ; remedy for smut in wheat ; to cure 
blight in fruit-trees ; to destroy the potato bug ; to prevent mUdew and rust in wheat; to destroy the cut 
worm ; home-made stump machine, as good as any sold ; to keep cellars from freezing, etc., etc. It is im- 
possible to give the fuU contents of this very valuable book here, space will not allow. It will be maUed 

' tor 30 cents. 

Preserving and Manufacturing Secrets.— This book gives plain directions for 

preserving, canning, and storing all kinds of fruits and vegetables, and for manufacturing aU kinds 
of foreign and domestic liquors, home-made wines and summer beverages. It gives a new, simple 
and cheap plan of preservmg eggs fresh for five years (if necessary), so that when opened they will taste 
as if freshly laid. This receipt alone has often been sold for |5. It tells housekeepers how to make all 
varieties of palatable and delicious fruit jellies and jams. It shows how to make a fruity and sweet-tasting 
cider without apples that when bottled will foam and effervesce like genuine champagne. It tells how to 
keep fruit and vegetables fresh all the year round. AH about pickling. How to make all kinds of liquors 
at home at a trifling expense, and which cannot be told from that sold at |5 to $10 a gallon, etc., etc. 
Mailed for only 50 cents. 

The Lover's Companion. — A book no lover should be without. It gives Handker- 
chief, Parasol, Glove and Fan Fhrtations ; also. Window and Dining-table Signalling ; The Language of 
Flowers ; How to kiss deUciously ; Love Letters, and how to write them, with specimens ; Bashfulness and 
Timidity, and how to overcome' them, etc., etc. Mailed tor 25 cents. 

Magic Trick Cards. — Used by Magicians for performing Wonderful Tricks. Every boy 
a magician ! Every man a conjurer ! Every girl a witch ! Every one astonished ! They are the most 
superior Trick Cards ever offered tor sale, and with them you can perform some of the most remarkable 
illusions ever discovered. Mailed, with full directions, for 25 cents a pack. 

The Black Art Fully Exposed and Laid Bare. — This book contains some of the 

most marvellous things in ancient and modem magic, jugglery, etc., ever printed, and has to be seen to 
be fuUy appreciated. Suffice it to say that any boy knowing the secrets it contains will be able to do 
things that will astonish all. Illustrated. Mailed for 25 cents. 

The Magic Dial. — A perfectly new invention, by the use of which secret correspondence 
may be carried on without the fear of detection. It is simple, reliable, and can be used by any person. 
By its use the postal card is made as private as a sealed letter. It is just the thing tor lovers. Mailed 
for 25 cents, or two for 40 cents. 

How to Entertain a Social Party.— A Collection of Tableaux, Games, Amusing 
Experiments, Diversions, Card Tricks, Parlor Magic, Philosophical Recreations, etc. Profusely Illustrated. 
This book contains chaste and enjoyable amusement and entertainment enough for a whole winter. 
Mailed for 26 cents. 

Educating the Horse. — A new and improved system of educating the horse Also a 
treatise on shoeing, with new and valuable receipts for diseases of horses, together with the Eules of the 
Union Course. This book contains matter not to be found in any other work on the horse. Mailed for 25 
cents. 

Swimming and Skating.— A complete Guide for learners. Every reader should possess 
-this book so as to learn how to swim. JNIany a young life has been nipped in the bud, many a home 
made desolate for the want of knowing how to swim. Very fully illustrated. MaUed for 20 cents. 

Singing Made Easy. — Explaining the pure Italian method of producing and cultivating 
the Voice, the Management of the Breath, the best way of Improving the Ear, and much valuable in- 
formation, equally useful to professional singers and amateura. Mailed for 20 cents. 

Shadow Pantomime of Mother Goose. — A miniature theatre for the children, with 
stage, scenery, figures, and everything complete to perform the laughable Shadow Pantomime of Mother 
Goose. A book of explanations, with 14 engravings, accompanies it. Mailed for 30 cents. 

The Amateur's Guide to Magic and Mystery. — An entirely new work, containing 

full and ample instructions on the Mysteries of ATagic, Sleight-of-Hand Tricks, Card I'ricks, etc. The 
best work on Conjuring for Amateurs published. Illustrated. Mailed for 25 cents. 

The Happy Home Songster. — A casket of time-honored vocal jrems. Only favorite 
and world-wide known songs are admitted in this and following book. Mailed for 20 cents. 

The Fireside Songster. — A collection of the best-known sentimental, humorous, and 
comic songs. Mailed for 20 cents. 

Address FRANK M. REED, 

139 Eigfbtli Street, View York. 



/ 




LIBRARY OF CONGRESS 



TVKTO GRCA'. 





014 422 317 2 



OLD SECRETS AND NEW DISCOVERIES : 

Containing Information of Bare Value for all Classes, in all Conditions 

of Society. 

It tells all about Electrical rsycUology, showing liow you can biologize any person, and while under the 
influence he will do any thing: you may wish liim, no matter how ridiculous it may be, and he cannot help 
doing it , also, how to ■mismti'izK—-A secret that has been sold over and over again lor $10 ; how to make a 
person at a distance think of you, and how to charm those you meet and make them love you, whether they 
will or not. 

It tells how to make the wonderful Ma^c or Invisible Photographs and Spirit Pictures ; the Eggs of 
Pharo's Serpents, which when lighted, though but the size of a pea, tliere issues from it a coiling serpienf, 
how to perform the Davenport Bi-others' " Spirit Mysteries " ; how to copy any kind of diawing or picture, 
and more wonderful still, to print pictures from the print itself; how to make gold imd silver from block- 
tin (the least said about wliich, the better) ; also, how to take impressions from coins, and how to imitate 
gold and silver. 

It tells how to make a horse appear as though he v as Ladly foundered ; to make a horse tem- 
porarily lame ; how to make him stand by liis food and not eat it ; how to cure a hoMe from the crib or suck- 
ing wind; how to put a young countenance on the horse; how to cover up the heaves; how to make him 
ap'pear as if he had tlio glanders ; how to make a true-pulling horse baulk ; how to nerve a horse that is 
lame, et«., etc. These horse secrets are being continually sold at one dollar each. 

It tells how to make a cheap Galvanic Battery ; how to plate and gild without a battery ; how to make 
a candle burn all night; how to make a clock for 25 cents; how to detect counterfeit money; how to 
banish and prevent mosquitoes from biting ; how to make yellow butter in winter ; Circassian curling 
fluid; Sympathetic or Secret Writing Ink; Cologne Water; Art iflcial honey ; Stammering; how to make 
lai-ge noses small ; to cure drunkenness ; to copy letters without a press : to obUiin fi-esh blown flowers 
in winter ; to make a good burning candle from lard ; and scores of other wondeiiul things for which there 
is no room to mention. " Old Se.cre.ts and A'ew Discoveries " is worth $5 to any person, but it will be mailed 
to any address on receipt of only 50 cents. 



HEALTH HINTS. 



A. new book showing how to Acquire and Retain Bodily Symmetry, Health, Vigor, and Beauty. Its con- 
} are as follows : Laws of Beauty— Air, Sunshine, Water, and Food— Work and Rest— Dress and Oma- 
t— The Hair and its Management— Skin and Complexion - the Mouth— The Eyes, Kars and Nose - 



A: 

tents a 

racnt— The Hair and its Management- . ^ ., t. _^ 

The Neck, Hands, and Feet— Growth and Marks that are«Knerajes of Beauty— Cosmetics and Perfumery. 

Fat People.— It gives ample rules how Corpulency may be Cured— the Fat made Lean, Comely and 
Active. 

I>ean People.— It also gives dii-ections, the following of which will enable Lean, Angular, Bony 
or Sharp Visaged People, to be Plump and Rosy Skinned. 

(I^cfty llsiir.— It tells how Gray Hair niay be Restored to its natural wjlor without the aid of Dyes, 
Restorers, or Pomades. 

Baltliiess.- It gives ample directions for Restoring Hair on Bald Heads, as well as how to stop 
Falling of the Hair, how to Curl the Hair, etc. 

Kcarcl and MustacUc.— It tells what Young Men should do to acquire a Fine Silky and Handsome 
Beard and Mustache. 

Freckles and Pimples.— It gives full dii-ections for the Cure of Sunburn, Freckles, Pimples, 
Wrinkles, Warts, etc., so that they can be entirely removed. 

Cosmctics.-This chapter, nmoncr other thinar-s, gives an Analysis of Perrj-'f Moth and Freckle 
Lotion, Balm of White Lilies, Hagan's Magnolia Balm, T.airfl's Bloom of Youth, Phalon's Enamel, Clark s 
Kestorative for the Hair, Chevalier's Life for the Hair, Ayer's Hair Vigor, Professor Wood s Hair Restor- 
ative, Hair Restorer America, Grav's Hair Restorative, Phalon's Vitalia, Ring's Vegetable Anibrosia, Miu. 
Allen's World's Hair Re.storer, Hall's Vegetable Sicilian Hair Renewer, Martha Washington Hair Restor- 
ative, etc., etc. (no room for more>, showing how the lead, etc., in these mixtures cause disease and often- 
times premature death. Mailed for 50 cents! 

FRANK M. REED, 

139 EIGHTH STRKET, JHEW YORK. 



